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Ingredients:
- 1 pound cooked medium to large shrimp, cut up
- 8 to 12 ounces crabmeat
- 4 ounces sliced mushrooms
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- salt and pepper, to taste
- 1/4 teaspoon paprika
- 2 teaspoons chopped chives
- 2 teaspoons finely chopped parsley
- 2 tablespoons dry white wine
- Parmesan cheese, about 2 to 4 tablespoons
Preparation:
In a buttered 1 1/2-quart casserole, combine seafood.
In a medium saucepan, melt butter over medium-low heat; add mushrooms and cook until tender. Stir in flour until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes, then broil for a minute to brown top. Serve immediately.
Serves 4.
In a medium saucepan, melt butter over medium-low heat; add mushrooms and cook until tender. Stir in flour until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes, then broil for a minute to brown top. Serve immediately.
Serves 4.
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