Seafood Ragout Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Oysters | 1/2 Pint, shucked | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| All purpose flour | 3 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Light cream | 2 Cup (16 tbs) | |
| Frozen shrimp | 1 pound, cooked, drained | |
| Cooked and cubed chicken | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| 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.
Chef
