Comida Kraft
Recipe Box

Dilled Seafood in Mustard Sauce

Prep Time
30
min.
Total Time
30
min.
Servings

6 servings

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.

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What You Need

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Make It

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  • 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.

Substitute

Substitute hot cooked rice for the noodles.

Substitute

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

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
Total fat 11g
Saturated fat 5g
Cholesterol 190mg
Sodium 1030mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 3g
Protein 31g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this at 10 PM on a work night and it only took me about 20 minutes for such a delicious... I made this at 10 PM on a work night and it only took me about 20 minutes for such a delicious meal! I LOVED IT!!! I substituted the spicy brown mustard with Grey Poupon's Dijon. I also added 1/2 medium-sized white onion, white mushrooms and about 2 tablespoons of Reese Vintage Cooking Wine (Chablis). It was the bomb! I normally cook with seasoning, but you don't even need any seasoning with this recipe. Very easy to make & very tasty!!! Emm Emm good!!!
Date published: 2004-11-19
Rated 4 out of 5 by from This was so easy, and yet so YUMMY! 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!
Date published: 2007-06-12
Rated 5 out of 5 by from YUMMY! 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!!!
Date published: 2007-03-02
Rated 4 out of 5 by from Well, I didnt realize my grandma was allergic to scallops so she didnt get to try this one for me. Well, I didnt realize my grandma was allergic to scallops so she didnt get to try this one for me. However, everyone else that could eat it, loved it. I didnt care for the dill. I will not use that next time because it leaves a weird taste in my mouth. Other than that, I used frozen peas instead of asparagus and it was excellent!
Date published: 2006-03-08
Rated 4 out of 5 by from I think this sauce is very versitle and could be used a number of different ways. I think this sauce is very versitle and could be used a number of different ways. I used green beans in place of the asparagus. I sliced them an an angle, short pieces, and the recipe turned out great!
Date published: 2006-07-15
Rated 3 out of 5 by from I used basil in place of dill because my husband doesn't like dill. I used basil in place of dill because my husband doesn't like dill. And I used broccoli and green beans instead of asparagus. Next time i will double the sauce and add some spice like cayenne.
Date published: 2006-10-10
Rated 4 out of 5 by from My husband loved this and it's easy to make. 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!
Date published: 2007-01-09
Rated 5 out of 5 by from I would advise cooking the asparagrus first and adding the shrimp & scallops last. 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!
Date published: 2007-03-11
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