Seafood & Portabella Saute
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 large portabella mushrooms, about 3 ounces each, wiped clean
- 226.79 g button mushrooms, thinly sliced
- 236.59 ml minced green onion
- 29.58 ml minced garlic
- 118.29 ml real butter
- 59.14 ml extra virgin olive oil
- 59.14 ml dry white wine
- 453.59 g large shrimp, peeled and deveined
- 453.59 g lump crabmeat, picked over for shells
- 118.29 ml heavy whipping cream
- 44.37 ml extra virgin olive oil
- creole seasoning or cajun seasoning
directions
- Heavily season peeled shrimp with creole or cajun seasoning and set aside.
- Using a small spoon gently scrape gills from portabella mushrooms.
- In large non stick skillet heat 3 tbsp olive oil and saute portabella mushrooms for about 15 minutes or until tender, turning once.
- In separate large skillet heat butter and 1/4 cup olive oil.
- Add button mushrooms, garlic and green onions and saute until soft, about 30 minutes.
- Add white wine and shrimp and saute for about 3 minutes.
- Add heavy cream and gently fold in lump crabment, being careful not to break up crabmeat too much and cook for about 3 minutes.
- Place portabella mushrooms on serving plates and spoon seafood mixture on top.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.