Patty Shells with Creamed Scampi

Patty Shells with Creamed Scampi
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 35

    small scampi, shelled and deveined, cooked

  • 3 Tbsp.
    (45 ml)


  • 2 Tbsp.
    (30 mL)

    chopped shallots

  • 3 Tbsp.
    (45 mL)

    chopped fresh parsley

  • 1 cup
    (250 mL)

    dry white wine

  • 1 cup
    (250 mL)

    table cream

  • 6

    patty shells

  • Salt and pepper to taste


Preheat oven to 350*F (180*C).

Sauté scampi in butter 2 minutes. Keep warm.

In the same pan, brown shallots. Add parsley and white wine and reduce by half.

Add cream and simmer over medium heat. Add scampi. Keep warm.

Heat patty shells a few minutes in the oven until golden.

Arrange patty shells on a platter and fill with creamed scampi.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007