Seafood au Gratin

photo by BLUE ROSE


- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 tablespoons butter, divided
- 2 cups sliced mushrooms
- 1⁄2 medium onion, finely chopped
- 1 1⁄4 lbs fresh large shrimp or 1 1/4 lbs frozen large shrimp, peeled and deveined
- 1 1⁄4 lbs fresh small scallops or 1 1/4 lbs frozen small scallops
- 1 cup dry white wine
- 1⁄4 teaspoon dried thyme leaves, crushed
- 3 tablespoons flour
- 1 cup milk
- 1 1⁄2 cups shredded canadian old cheddar cheese, divided
- 2 cups coarsely torn sourdough bread or 2 cups baguette
directions
- Melt 1 tablespoon butter in a large non stick saucepan over medium high heat.
- Add mushrooms and onion; cook and stir until tender.
- Add shrimp, scallops, wine and thyme to the pan.
- Bring to boil, reduce heat and simmer 2 minutes or unti seafood is cooked.
- Drain, reserving 1 cup broth.
- Set seafood mixture aside.
- Melt 2 tablespoon more butter in the same pan.
- Remove from heat and blend in flour; gradually stir in reserved broth and milk.
- Cook and stir over medium high heat until mixture boils and thickens.
- Remove from heat, add 1 cup of Canadian old cheddar and stir until melted.
- Fold in cooked seafood mixture.
- Add salt and pepper to taste.
- Pour into oven proof casserole, sprinkle sourdough over top and sprinkle with remaining Canadian old cheddar.
- Set under broiler in oven about 6 inches from heat, broil until sourdough is browned and cheese is melted, about 10 minutes.
Reviews
-
The first recipe my husband said was "company worthy!" We both loved it! Don't let the little bit longer length intimidate you; its not that difficult. Instructions are very clear. I did use all scallops, as that is what I had on hand, but I'll be making this again as I think it would be a great way to use up small quantities of shrimp, scallops, crab or even lobster. Delicious, Derf! Thank you for an excellent recipe!
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I just had one of the best dinners ever! This is an awesome recipe! I halved the recipe for just me and my husband, and used all shrimp because of what I had on hand. I used an aged New York white cheddar for the cheese. I wasn't quite sure about the sourdough chunks but went ahead and added them per the recipe and, I have to tell you, I think that made the whole dish! My husband and I were fishing out the bread and sopping up the sauce, it was so good! We had this over a little mostaccioli and also had a green salad. Thanks so much Dorothy, this is going into my 'best ever will do again and again' file!