Dilled Seafood Medley Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| 1 pound medium shrimp, shelled and deveined | ||
| 1/2 pound flounder fillets, cubed | ||
| 1/4 pound bay scallops | ||
| Mushrooms | 1/2 pound, sliced | |
| Onion | 1 Medium, chopped | |
| All purpose flour | 2 Tablespoon | |
| 1 cup light cream or milk | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 2 tablespoons Dijon-style mustard | ||
| Dried dill | 1 Teaspoon, snipped | |
| Ground black pepper | 1 To taste | |
| Seasoned dry bread crumbs | ||
| Paprika | ||
| Fresh dill sprigs, for garnish | ||
| Salt | To Taste | |
Directions
Melt butter in a large skillet.
Add shrimp, flounder, scallops, mushrooms and onion.
Saute 5 minutes, or until shrimp are pink and onion is transparent.
Remove with slotted spoon and place in a 2-quart casserole dish; set side.
Add flour to liquid in skillet, stir into liquid and cook 2 minutes.
Add cream slowly, stirring constantly; cook until sauce begins to thicken.
Stir in cheese, mustard, snipped dill, salt and pepper.
Cook until cheese is melted.
Spoon sauce over seafood in casserole.
Sprinkle with bread crumbs and paprika.
Bake, uncovered, in a preheated 350-degree oven 30 minutes, or until top is golden brown.
Garnish with dill sprigs.
Add shrimp, flounder, scallops, mushrooms and onion.
Saute 5 minutes, or until shrimp are pink and onion is transparent.
Remove with slotted spoon and place in a 2-quart casserole dish; set side.
Add flour to liquid in skillet, stir into liquid and cook 2 minutes.
Add cream slowly, stirring constantly; cook until sauce begins to thicken.
Stir in cheese, mustard, snipped dill, salt and pepper.
Cook until cheese is melted.
Spoon sauce over seafood in casserole.
Sprinkle with bread crumbs and paprika.
Bake, uncovered, in a preheated 350-degree oven 30 minutes, or until top is golden brown.
Garnish with dill sprigs.
Chef
