Seafood & Portabella Saute

One afternoon DH and I couldn't decide on what to cook for dinner. We went to the grocery store and bought mushrooms, shrimp and crabmeat. This was the end result.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 6  large portabella mushrooms, about 3 ounces each, wiped clean
• 8  ounces button mushrooms, thinly sliced
• 1  cup  minced green onion
• 2  tablespoons  minced garlic
• 1⁄2 cup real butter
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup dry white wine
• 1  lb large shrimp, peeled and deveined
• 1  lb lump crabmeat, picked over for shells
• 1⁄2 cup heavy whipping cream
• 3  tablespoons extra virgin olive oil
•  creole seasoning or   cajun seasoning

Directions

1. Heavily season peeled shrimp with creole or cajun seasoning and set aside.
2. Using a small spoon gently scrape gills from portabella mushrooms.
3. In large non stick skillet heat 3 tbsp olive oil and saute portabella mushrooms for about 15 minutes or until tender, turning once.
4. In separate large skillet heat butter and 1/4 cup olive oil.
5. Add button mushrooms, garlic and green onions and saute until soft, about 30 minutes.
6. Add white wine and shrimp and saute for about 3 minutes.
7. Add heavy cream and gently fold in lump crabment, being careful not to break up crabmeat too much and cook for about 3 minutes.
8. Place portabella mushrooms on serving plates and spoon seafood mixture on top.