Shrimp, Crab and Artichokes Au Gratin

Submitted by Father David Steinle


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



  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.


Serves 8

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Shrimp-Mushroom-Artichoke Casserole

Submitted by Father David Steinle



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



  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


Serves 8

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Smoked Salmon Reuben Panini

Submitted by Fr. C Fladung


¼ cup low-fat mayonnaise

2 Tablespoons chili sauce the kind used for shrimp cocktails

2 Tablespoons finely chopped dill pickle

1 teaspoon lemon juice

Kosher salt and ground black pepper

8 slices rye bread

4 ounces thinly sliced Gruyere, Fontina or Swiss cheese

4 ounces thinly sliced smoked salmon

14 ½ -ounce can sauerkraut, drained, rinsed and squeezed to remove excess liquid

2 Tablespoons extra-virgin Olive Oil


In small bowl, combine the mayonnaise, chili sauce, pickle, and lemon juice. Season with salt and pepper to taste.  Spread one side of each slice of bread with some of the dressing. Arrange half the cheese on 4 of the slices.  Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with one of the slices of bread slices, spread side down.

In a large skillet, over medium heat, wait for the oil to be hot. Add the sandwiches and something heavy, such as a cast iron skillet, flat sauce pan or heat safe plate and weight, such as a canned item to firmly press the sandwiches down.  Cook for 6 minutes per side or until golden brown and cheese has melted.  Cut sandwich in half and serve immediately.

Smoked Salmon Reuben Panini  by chef Eric Ripert of Le Bernardin-New York

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