julie’s fruit of the bayou

For my 50th birthday last month, 5 friends and I went to Orlando for a girls’ weekend, which involved food (the reason for this post), movies (the YaYa Sisterhood & P.S. I Love You), games, girl-talk, laughter, tears, the making of crazy hats, shopping, and indoor skydiving! It was a great time of celebrating friendships and making new memories together.

Julie made this incredible seafood soup. She generously shared her recipe with me so I could share it with you. The recipe is from the 1986 cookbook, “Even More Special” by the Junior League of Durham, North Carolina. Please note I wrote the units as .5 cups (as in point five cups) not 1/2 cup…just didn’t want you to use 5 cups of butter!

Julie’s Fruit of the Bayou
.5 cup butter
1.25# fresh scallops
1.25# fresh shrimp, peeled and deveined
1 cup mushrooms, sliced in half
.5 cup dry white wine
1 T chopped shallots
.25 cup flour
1 cup light cream
1.5 tsp dried rosemary
.5 tsp worchestershire sauce
.5 tsp salt
.25 tsp pepper
.25 tsp dried basil
.25 tsp fennel seed
few drops hot pepper sauce

In a large skillet, melt butter. Add seafood, mushrooms, wine, and shallots. Cook over medium to low heat for 7 minutes. Stir in flour. Add cream to skillet and cook until thickened, stirring continuously. Add rosemary, worchestershire sauce, salt, pepper, basil, fennel seed, hot pepper sauce and stir.

You can prepare ahead to this point, refrigerate, then just heat up the next day.


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