Seafood Ragout Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite seafood ragout using this recipe. Seafood is the primary ingredient in seafood ragout. The french couldn't have come up with a better dish than this seafood ragout, specially when it comes to culinary creativity. It is the answer when you look for a tasty side dish. Treat your family to this seafood ragout and they are going to adore you for it.
Ingredients
3 tablespoons butter or margarine
1/2 pint shucked oysters, drained
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
2 cups light cream
1 pound fresh or frozen shelled shrimp, cooked and drained
1 cup cubed cooked chicken
2 tablespoons snipped parsley
2 tablespoons dry sherry
Hot cooked rice
Directions
In 2-quart casserole melt butter at HIGH for 30 seconds.
Add oysters.
Cook at HIGH for 3 to 5 minutes, just till edges curl, stirring twice.
Remove oysters, reserving butter in casserole.
Set oysters aside.
In same casserole, cook mushrooms and onion, covered, at HIGH for 3 minutes, stirring once.
Blend in flour, salt, cayenne, and nutmeg.
Add cream.
Cook at HIGH for 5 to 6 minutes or till thickened and bubbly, stirring after each minute.
Stir in shrimp, chicken, and oysters.
Cook at HIGH for 3 minutes or till heated through.
Stir in parsley and sherry.
Add oysters.
Cook at HIGH for 3 to 5 minutes, just till edges curl, stirring twice.
Remove oysters, reserving butter in casserole.
Set oysters aside.
In same casserole, cook mushrooms and onion, covered, at HIGH for 3 minutes, stirring once.
Blend in flour, salt, cayenne, and nutmeg.
Add cream.
Cook at HIGH for 5 to 6 minutes or till thickened and bubbly, stirring after each minute.
Stir in shrimp, chicken, and oysters.
Cook at HIGH for 3 minutes or till heated through.
Stir in parsley and sherry.
