Dilled Seafood in Mustard Sauce

photo by:kraft

For this elegant main dish, shrimp, scallops and asparagus are cooked with dill then served over noodles in a creamy sour cream and mustard sauce.

time

prep:

30 min

total:

30 min

servings

total:

6 servings

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What You Need

Tbsp. butter or margarine

3/4

lb. uncooked medium shrimp, peeled, deveined

3/4

lb. sea scallops, halved

1/2

lb. fresh asparagus spears, cut into bite-size pieces

Tbsp. chopped fresh dill

1/2

cup milk

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. GREY POUPON Hearty Spicy Brown Mustard

cups hot cooked noodles

Make It

MELT butter in large skillet on medium-high heat. Add seafood, asparagus and dill; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally. Remove from skillet; cover to keep warm.

ADD milk, sour cream and mustard to skillet; cook on low heat 4 to 5 min. or until heated through, stirring frequently. (Do not boil.)

STIR seafood mixture into sauce; cook 2 to 3 min. or until heated through. Serve over noodles.

Kraft Kitchens Tips

Substitute

Substitute hot cooked rice for the noodles.

Substitute

Substitute 2 tsp. dried dill weed for the fresh dill.

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bethyroonie

posted:12/11/2008

It was okay. The sauce was thin and it had little flavor. The flavors mixed well together, but it just wasn't bold enough for a pasta dish.

eniagor

posted:8/4/2008

This dish is so delicious.I love it as well as my family does.

allison.ulrich

posted:2/18/2008

AWESOME!!! The leftovers do not heat up well.

vuedriver

posted:1/10/2008

This was an ok dish. For some reason I did not enjoy the mustard with the shrimp. My husband did not like it either. Unfortunately we will not make again.

mrsdotz

posted:6/12/2007

This was so easy, and yet so YUMMY! I would throw in the asparagus first, then the shrimp and leave the scallops for last to cook. The ingredients are so delicate that it's easy to overcook them all. Also, since the shrimp, scallops and aspargus make their own juices, you might want to drain just a bit or your sauce will be too watery at the end. I impressed my FOODIE friends with this one! It was a HIT!

a cook

posted:4/13/2007

This was a wonderful collection of flavors. I added dry sherry to the sauce. My husband asked when I was going to make it again. He loved it!

happyfamily15308

posted:3/10/2007

I would advise cooking the asparagrus first and adding the shrimp & scallops last. I overcooked the seafood. Absolutely easy and quick and tastes great! So GORMET!

WineLover1977

posted:3/2/2007

YUMMY!! This dish was excellent. I used oregano instead b/c my husband hates Dill. I also added onions and mushrooms to the asparagus. I used fresh lemon and white wine while cooking the seafood. After completion I added a little salt, pepper, a few more drops of fresh lemon juice and fresh parmesan and it was fabulous. Will Def. make again!!!

a cook

posted:1/28/2007

easy and super deelish!!!

mrs.patten

posted:1/8/2007

My husband loved this and it's easy to make. I like the fact that it uses a little of this and a little of that. I can use up small amounts of frozen seafood that way!