Casseroles, Seafood

Dilled Seafood Medley

  • 4 tablespoons Butter
  • 1 pound Shrimp, medium, shelled and deveined
  • 1/2 pound Flounder, fillet
  • 1/4 pound Bay scallops
  • 1/2 pounds Mushrooms, fresh, chopped
  • 1 medium Onions, chopped
  • 2 tablespoons Flour
  • 1 cup Milk or light cream
  • 1/4 cup Cheese, Parmesan
  • 2 tablespoons Mustard, dijon-style
  • 1/4 teaspoon Dill weed
  • ~ Salt and pepper to taste
  • ~ Bread crumbs, buttered
  • ~ Paprika

    • Melt butter in a large skillet. Cut flounder into cubes and add to skillet along with shrimp and scallops, mushrooms and onions. Saute 5 minutes or until shrimp is pink and onion is translucent. Remove with slotted spoon and place in a 2 quart casserole dish. Set aside.

    Add flour to liquid in skillet, stir into liquidand cook 2 minutes. Add milk (or cream)slowly, stirring constantly, cook untilsauce begins to thicken. Stir in cheese, mustard, dill , salt and pepper. Cook until cheese is melted.

    Spoon sauce overseafood in casserole. Sprinkle with bread crumbs and paprika. Bake, uncovered, in a preheated 350° oven 30, minutes or until top is golden brown.

    Serves 6 to 8.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!