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Dilled Seafood Medley Recipe
|Medium shrimp||1 Pound, shelled and deveined|
|Flounder fillets||1⁄2 Pound, cubed|
|Bay scallops||1⁄4 Pound|
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Medium, peeled and chopped|
|All purpose flour||2 Tablespoon|
|Light cream/Milk||1 Cup (16 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Dijon mustard||2 Tablespoon|
|Snipped dill/1/4 teaspoon dried dill weed||1 Teaspoon|
|Ground black pepper||To Taste|
|Seasoned dry bread crumbs||1 Cup (16 tbs)|
|Dill sprigs||1 (For Garnish)|
Serving size: Complete recipe
Calories 2675 Calories from Fat 1435
% Daily Value*
Total Fat 163 g250.4%
Saturated Fat 90.7 g453.3%
Trans Fat 0 g
Cholesterol 1290.5 mg
Sodium 3564.8 mg148.5%
Total Carbohydrates 119 g39.8%
Dietary Fiber 11.2 g45%
Sugars 22.8 g
Protein 185 g370.3%
Vitamin A 122.9% Vitamin C 64.9%
Calcium 107.4% Iron 118.7%
*Based on a 2000 Calorie diet
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.