Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Seafood Timbales
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- #104475
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound flounder or sole fillets, split lengthwise down the visible center strip
2 tablespoons butter or margarine
1/4 cup chopped onions
1/3 teaspoon dried tarragon, crushed
1 1/3 cup water
1 1/3 cup instant rice
1/2 pound cooked peeled shrimp, diced
1 can (10.75 ounce size) condensed cream of celery or mushroom soup
1/3 cup milk
directions
Preheat oven to 350 degrees F. Grease well 6-ounce custard cups. Line cups with fish strips, leaving about an inch open on bottom of each cup.
In a heavy saucepan, melt butter or margarine over medium heat. Cook onions and half the tarragon about 2 minutes, stirring constantly, until onions are soft and fragrant.
Add water and bring to a boil. Stir in rice, cover, remove from heat and let stand 5 minutes.
Stir half the diced shrimp and 1/4 cup soup into rice mixture. Spoon into fish-lined cups, dividing evenly. Place cups on a baking sheet (we like to use a sided jelly-roll pan to avoid inadvertently spilling cups) and bake in center of oven 20 minutes or until fish is firm.
In a saucepan, combine remaining soup, shrimp, tarragon and milk. Heat through over medium heat.
Unmold timbales onto warm serving plates and top with sauce.
added by
jennifer9
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 17, 2013
I was a little disappointed to see canned soup as an ingredient in this dish but I made it anyway. The dish turned out so impressive that a. you honestly can't tell it's canned soup and b. it's so good you don't care it's canned soup. I would not hesitate to make this again. Our guests loved it and the presentation is so fun!