Seafood Au Gratin
|Crab legs||1 Pound, meat taken|
|Fresh shrimp||1⁄2 Pound (Large Sized)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Dry sherry/Your favorite wine||2 Teaspoon|
|Half and half||3⁄4 Cup (12 tbs)|
|Heavy cream||2 Teaspoon|
|Cheddar cheese/Your favorite wine||1 Cup (16 tbs)|
|Shallots||2 Teaspoon, minced|
All the seafood must be fresh.
Steam all the seafood until cooked, but not over cooked, and set aside.
Make a white sauce with the flour, cream and butter.
Cook until medium thick.
Add cheese (reserve some for top) Remove pan with the white sauce from heat.
Add all of the cooked seafood and mix.
I use individual gratin oven proof dishes.
Fill the dish or dishes and top with rest of cheese.
Place under broiler until seafood is brown and bubbly on top.
Serve as desired.