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New Orleans Pompano en Papillote

April 2, 2013

SERVES 4

INGREDIENTS10 tbsp. unsalted butter
? cup flour
3 cups half andamp; half
Kosher salt and freshly ground black pepper, to taste
1 cup thinly sliced mushrooms
2 tbsp. dry sherry
8 shucked bluepoint oysters, juices reserved
10 oz. medium shrimp (about 20), peeled and deveined
? lb. jumbo lump crabmeat
2 tbsp. finely chopped parsley
2 scallions, finely chopped
4 6-oz. pompano filets
1 tbsp. paprika

INSTRUCTIONS1. Heat 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Add half andamp; half and bring to a boil; reduce heat to medium and cook, until thick, 2-3 minutes. Season with salt and pepper; set béchamel aside.

2. Heat remaining butter in a 12" skillet over medium-high heat. Cook mushrooms until browned, 4-6 minutes. Add sherry, oyster juices, salt, and pepper; cook until reduced by half, 2-3 minutes. Remove from heat; stir in oysters, shrimp, crab, parsley, scallions, and béchamel.

3. Heat oven to 500°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half and crease. Working with one... Get the recipe >>

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