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
prep time30 Min
cook time10 Min
Ingredients For seafood fantastique
butter (do not substitute margerine!!)
imitation crab flakes (for super seafood fans you can add more)
fresh baby spinach
medium cooked shrimp or bay scallops
salt and pepper to taste
pepperidge farms puff pastry shells
How To Make seafood fantastique
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
Wash and remove long end stems from spinach
Slice imitation crab into smaller flakes
Measure flour into small bowl and set aside. If you have a 4 cup measuring cup, measure milk as well
Melt butter in a Dutch oven over medium heat, being careful not to burn. Add flour to make a "paste"
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.
Add spinach to sauce, stir with a spoon until spinach has wilted.
Add remaining ingredients, stir over low heat until cheese is completely melted
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.
Last Step: Don't forget to share!
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