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Seafood Au Gratin

21st.Century.Chef's picture
Ingredients
  Crab legs 1 Pound, meat taken
  Scallops 1⁄2 Pound
  Lobster tails 2
  Fresh shrimp 1⁄2 Pound (Large Sized)
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Dry sherry/Your favorite wine 2 Teaspoon
  Flour 3 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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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