seafood fantastique

Name: Seafood Fantastique
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 8 tablespoon(s) butter (do not substitute margerine!!); 8 tablespoon(s) flour; 4 cup(s) milk; 8 ounce(s) cojack cheese; 12 ounce(s) imitation crab flakes (for super seafood fans you can add more); 3 ounce(s) fresh baby spinach; 1 bag(s) medium cooked shrimp or bay scallops; - salt and pepper to taste; 1 box(es) pepperidge farms puff pastry shells

16 Pinches

Cheryl Campagna

Mankato, MN

Updated on Mar 30, 2015

This is a little concoction I came up with when looking for a way to use up some party leftovers. Hearty and creamy, not mention satisfying! This can also be served as a hot seafood dip, just cut the pieces smaller

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prep time 30 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 tablespoons butter (do not substitute margerine!!)
8 tablespoons flour
4 cups milk
8 ounces cojack cheese
12 ounces imitation crab flakes (for super seafood fans you can add more)
3 ounces fresh baby spinach
1 bag medium cooked shrimp or bay scallops
- salt and pepper to taste
1 box pepperidge farms puff pastry shells

How To Make seafood fantastique

Step 1

If using scallops, sautee in frying pan in small amount of butter until cooked through For shrimp, remove tails and rinse. Drain well. Prepare pastry shells according to directions. Keep warm until ready to serve

Step 2

Grate cheese Wash and remove long end stems from spinach Slice imitation crab into smaller flakes
Step 3

Measure flour into small bowl and set aside. If you have a 4 cup measuring cup, measure milk as well
Step 4

Melt butter in a Dutch oven over medium heat, being careful not to burn. Add flour to make a "paste"
Step 5

Add milk and stir with a wire whisk, being sure to get all of the paste off the bottom. Continue whisking until sauce is nicely thick.
Step 6

Add spinach to sauce, stir with a spoon until spinach has wilted. Add remaining ingredients, stir over low heat until cheese is completely melted
Step 7

Salt and pepper to taste. Remove shell tops and fill with gravy, garnish with shell top Can also be served over biscuits, croissants,even toast.
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