Rating: 4 stars
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  • 1 Rating
Recipe by Southern Living November 1998

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake pastry shells according to package directions. Set aside.

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  • Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside.

  • Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp, scallops, and crawfish, and saute 4 minutes or until done. Stir in 1/2 cup wine and 2 tablespoons flour, and cook, stirring occasionally, 5 minutes. Remove from skillet, and set aside.

  • Melt 1 tablespoon butter in a Dutch oven over medium heat; add shallots and mushrooms, and saute until tender. Stir in remaining 1 cup wine and herb bag. Bring to a boil. Stir in clam juice, and cook until liquid is reduced to 1 1/2 cups (about 15 to 20 minutes). Discard herb bag.

  • Melt remaining 2 tablespoons butter in skillet over medium heat, and add 1/3 cup flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir into mushroom mixture.

  • Stir together yolk and sour cream. Add to mushroom mixture; cook over low heat, stirring constantly, 5 to 6 minutes. Stir in salt and pepper. Spoon evenly into pastry shells, and top with seafood sauce. Garnish, if desired.

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