Seafood Ragout Recipe
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.
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