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seafood fantastique

WannaBLikeUMom avatar
Recipe by
Cheryl Campagna
@WannaBLikeUMom
Mankato, MN

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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yield 4 serving(s)
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For seafood fantastique

  • 8 Tbsp
    butter (do not substitute margerine!!)
  • 8 Tbsp
    flour
  • 4 c
    milk
  • 8 oz
    cojack cheese
  • 12 oz
    imitation crab flakes (for super seafood fans you can add more)
  • 3 oz
    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

  • 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
  • 2
    Grate cheese Wash and remove long end stems from spinach Slice imitation crab into smaller flakes
  • 3
    Measure flour into small bowl and set aside. If you have a 4 cup measuring cup, measure milk as well
  • 4
    Melt butter in a Dutch oven over medium heat, being careful not to burn. Add flour to make a "paste"
  • 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.
  • 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
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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