Bouchees Aux Fruits De Mer Recipe

Name: Bouchees Aux Fruits De Mer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) package puff pastry shells; 4 fresh parsley sprigs; 3 fresh thyme sprigs; 1 bay leaf; 5 tablespoons butter or margarine, divided; 1 pound peeled, medium-size fresh shrimp, halved; 12 scallops, halved (1 pound); 18 peeled crawfish tails (3/4 pound), halved; 1 1/2 cups dry white wine, divided; 2 tablespoons all-purpose flour; 2 shallots, minced; 1/4 pound fresh mushrooms, chopped; 1 (8-ounce) jar clam juice; 1/3 cup all-purpose flour; 1 egg yolk; 1 (8-ounce) container sour cream; 1/4 teaspoon salt; 1/2 teaspoon pepper; Garnish: chopped fresh parsley

Servings: persons

1 (10-ounce) package puff pastry shells
4 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
5 tablespoons butter or margarine, divided
1 pound peeled, medium-size fresh shrimp, halved
12 scallops, halved (1 pound)
18 peeled crawfish tails (3/4 pound), halved
1 1/2 cups dry white wine, divided
2 tablespoons all-purpose flour
2 shallots, minced
1/4 pound fresh mushrooms, chopped
1 (8-ounce) jar clam juice
1/3 cup all-purpose flour
1 egg yolk
1 (8-ounce) container sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
Garnish: chopped fresh parsley

1
Bake pastry shells according to package directions. Set aside.
2
Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside.
3
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.
4
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.
5
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.
6
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.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (10-ounce) package puff pastry shells, 4 fresh parsley sprigs, 3 fresh thyme sprigs, 1 bay leaf, and more.

Yes, Bouchees Aux Fruits De Mer falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bouchees Aux Fruits De Mer

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