Shrimp, Crab and Artichokes Au Gratin

Submitted by Father David Steinle

Ingredients

¼ c. butter

½ lb. sliced fresh mushrooms

1 garlic clove – minced

2 tbsp. finely minced shallots

¼ c. flour

1/8 tsp. pepper

¾ c. milk

8 oz. grated sharp cheddar cheese

2/3 c. white wine

2 – 7 ½ oz. cans king lump crab- flaked & drained

1 lb. med. size cooked shrimp

1 – 1o oz. package frozen artichoke hearts – cooked & drained

2 tbsp. bread crumbs

1 tbsp. melted butter

 

Instructions

  1.  Melt butter in skillet – add mushrooms, garlic & shallots – sauté for 5 min.
  2. Remove from heat & stir in flour, pepper & milk, slowly bring to boil, stirring & remove from heat
  3. Add ½ the cheese & stir until melted then stir in wine
  4. Combine sauce, crab, shrimp & artichokes & remaining cheese
  5. Pour into buttered 2 qt. casserole
  6. Combine bread crumbs & melted butter and sprinkle on top of casserole – top with remaining cheese
  7. Bake uncovered in 375 degree pre-heated oven for 35 min.

Note

Serves 8

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Shrimp-Mushroom-Artichoke Casserole

Submitted by Father David Steinle

 

Ingredients

2 ½ tbsp. butter

½ tsb.sliced fresh mushrooms

1 lb. frozen medium size cooked shrimp

1 ½ cans artichoke hearts

4 ½ tbsp. butter

1 can – best quality lump crab meat

4 ½ tbsp. flour

¾ c. milk

¾ c. whipping cream

½ c. Sherry

1 tbsp. worcestshire

½ c. grated Parmesan cheese

 

Instructions

  1.  Sautee mushrooms in 2 ½ tbsp. butter
  2. Place in a greased 2 qt. casserole

One layer each of artichokes, shrimp,& mushrooms

  1. Melt butter, all flour – then milk & cream – stir, cook until thickened
  2. Add Sherry & worcetshire, ½ tsp. salt and ¼ tsp. blk. pepper – gently stir in crabmeat
  3. Pour over layered ingredients
  4. Sprinkle with grated Parmesan cheese & paprika
  5. Bake 45 min. at 350 degrees and serve over rice

Note

Serves 8

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