Shrimp and Crabmeat Au Gratin Recipe

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient

Ingredients

 Shrimp1 Pound, shelled and deveined
 Frozen artichoke hearts9 Ounce (1 Package)
 Butter/Margarine1⁄4 Cup (4 tbs) (1/2 Stick)
 Fresh mushrooms1⁄2 Pound, sliced lengthwise through the stem
 Garlic1 Clove (5 gm), crushed
 Finely chopped shallots2 Tablespoon
 All-purpose flour1⁄4 Cup (4 tbs)
 Ground pepper1⁄2 Teaspoon
 Snipped fresh dill1 Tablespoon
 Milk3⁄4 Cup (12 tbs)
 Sharp cheddar cheese8 Ounce, grated (1 Package)
 Dry white wine2⁄3 Cup (10.67 tbs)
 Canned king crabmeat15 Ounce (2 Cans, 7 1/2 Ounce Each)
 Cornflake crumbs2 Tablespoon
 Butter/Margarine1⁄2 Tablespoon

Nutrition Facts

Serving size

Calories 710 Calories from Fat 298

% Daily Value*

Total Fat 36 g55.2%

Saturated Fat 19.4 g97%

Trans Fat 0 g

Cholesterol 327.1 mg

Sodium 1132.4 mg47.2%

Total Carbohydrates 24 g8.1%

Dietary Fiber 1.8 g7.3%

Sugars 4.7 g

Protein 63 g126.3%

Vitamin A 36.4% Vitamin C 18.2%

Calcium 54.2% Iron 38%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a saucepan cover shrimp with salted, boiling water and cook for 3 minutes or just until shrimp are pink and drain.
2. Cook artichoke hearts as package label directs and drain.
3. Preheat oven to 375f.

MAKING
4. In 2 tablespoons hot butter in a skillet, saute sliced mushrooms for 5 minutes.
5. In 2 tablespoons butter in a saucepan, saute garlic and the chopped shallot 5 minutes and remove from heat.
6. Stir in the flour, pepper and dill and then stir in milk.
7. Bring to boiling, stirring and remove from heat.
8. Stir adding half of the cheese until it is melted and stir in the wine.
9. Drain crabmeat, remove cartilage and flake.
10. In a 2-quart casserole, mix lightly combining the sauce, crabmeat, shrimp, artichokes, mushrooms and rest of cheese.
11. Sprinkle with cornflake crumbs and dot with butter.
12. Bake 30 minutes until the mixture is bubbly and the cornflake crumbs are browned.

SERVING
13. Serve the Au Gratin hot with brown flaked crumbs on the top.
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