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    You are in: Home / Recipes / Seafood Au Gratin With Sautéed Artichokes and Spinach Recipe
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    Seafood Au Gratin With Sautéed Artichokes and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    ratherbeswimmin''s Note:

    Rachael Ray

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    Units: US | Metric


    1. 1
      Preheat broiler to high.
    2. 2
      Add 1 tablespoon olive oil, 2 tablespoons butter, and bay leaf to a large skillet over medium heat.
    3. 3
      Add fish and shrimp to the skillet and cook for 2-3 minutes on each side, turning carefully with fish spatula.
    4. 4
      Remove the fish and shrimp to a plate; squeeze lemon juice on the cooked fish, and reserve.
    5. 5
      Add 2 tablespoons more butter to the skillet and the shallot; sauté shallot for 2 minutes, then add the flour and cook another minute.
    6. 6
      Whisk in the stock and thicken for a minute.
    7. 7
      Add the cream to the sauce and bring to a bubble; stir in the sherry, then season with nutmeg, salt, and pepper.
    8. 8
      Slide the seafood back into the pan and cook together over med-low heat to reduce the sauce and finish cooking the seafood, 5-6 minutes.
    9. 9
      Heat a second skillet over med-high heat; add the remaining olive oil, garlic, and drained artichokes; fry 2 minutes, then wilt in the spinach and season with salt and pepper; turn the pan off and reserve.
    10. 10
      Pour the seafood into a shallow casserole; top with the Gruyere cheese, paprika, parsley, and Parm; brown the casserole under the broiler and serve; pile the spinach and artichokes alongside the seafood.

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    Nutritional Facts for Seafood Au Gratin With Sautéed Artichokes and Spinach

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1168.7
    Calories from Fat 657
    Total Fat 73.0 g
    Saturated Fat 34.8 g
    Cholesterol 419.7 mg
    Sodium 928.8 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 15.6 g
    Sugars 3.9 g
    Protein 84.2 g

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