March 12, 2007

Let's Get Shrimpen'

I have something to share that is so yummy today it’ll make your head spin!

I’ll tell you there is some shrimp, some crab meant and some butter and cheese…but there is also wine and milk…..Mix it all together and you have one great casserole from Ms. Paula herself.

My company’s annual St. Pat’s Potluck is coming up the end of the week and this is a perfect dish to serve, being it’s Lent and all.

Try serving this with some rolls and a salad. Easy and quick meal when you are on the go, but makes the best leftovers to enjoy the next couple of days!

TIP: DO NOT OVERCOOK THE SHRIMP. Many people overcook shrimp. It is very important you do not in this recipe because the shrimp are going to cook in the oven also.

[Photo from Food Network]


Shrimp and Crab Au Gratin
From Paula Deen


1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 lemon, juiced
Salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound small or medium shrimp, peeled and deveined
1 pound claw crabmeat, picked through for shells
1 1/2 cups grated sharp Cheddar

Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat. Top with cheese.

Grease 11 by 7 casserole dish. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

3 comments:

Kevin Bowling said...

Charlie won a cookie contest? I can't wait to get him on stage at Table Rock. . .

Anonymous said...

Although you mention cheddar cheese in the list of ingredients, you never mention it in the actual instructions for the recipe.

Good Ole Cook said...

I left off this recipe when to add the cheese...It's now posted.

My apologies!