Chunks of shrimp, king crab, and crimini mushrooms covered in a rich cream sauce and topped with buttery bread crumbs and parmesan.
10 to 12 medium shrimp, cleaned and roughly chopped
2 large king crab legs, meat removed and chunked
6 medium crimini mushrooms, quartered
2 or 3 green onions, chopped
1 t chopped garlic
1 T butter
olive oil
Basic white sauce (about 1 cup)
white wine
gruyere cheese
chopped parsley
Buttered bread crumbs mixed with shredded parmesan cheese
Saute the mushrooms in the butter and olive oil. Push them to the side and add the garlic and green onion. Continue to saute for a little longer until the onion is tender. Toss in the shrimp and continue to cook until the shrimp just begin to turn pink. Add the crab, toss all together, and remove from the heat.
Make about 1 cup of basic white sauce (with either milk or cream), and spruce it up with some white wine, about 1/4 cup of gruyere cheese, and some chopped parsley. You should end up with about 1 1/2 cups of sauce.
Place the sauteed seafood/mushroom mixture in overproof ramekins and cover with sauce. Top with the bread crumb mixture. Brown the tops under the broiler.
We had scallops on the side with this dish, but they could easily be added in with the other seafood.
I was just the helper on this dinner.
Hubby was the cook.
10 to 12 medium shrimp, cleaned and roughly chopped
2 large king crab legs, meat removed and chunked
6 medium crimini mushrooms, quartered
2 or 3 green onions, chopped
1 t chopped garlic
1 T butter
olive oil
Basic white sauce (about 1 cup)
white wine
gruyere cheese
chopped parsley
Buttered bread crumbs mixed with shredded parmesan cheese
Saute the mushrooms in the butter and olive oil. Push them to the side and add the garlic and green onion. Continue to saute for a little longer until the onion is tender. Toss in the shrimp and continue to cook until the shrimp just begin to turn pink. Add the crab, toss all together, and remove from the heat.
Make about 1 cup of basic white sauce (with either milk or cream), and spruce it up with some white wine, about 1/4 cup of gruyere cheese, and some chopped parsley. You should end up with about 1 1/2 cups of sauce.
Place the sauteed seafood/mushroom mixture in overproof ramekins and cover with sauce. Top with the bread crumb mixture. Brown the tops under the broiler.
We had scallops on the side with this dish, but they could easily be added in with the other seafood.
Last edited:
.
