Seafood au gratin w/artichoke hearts

Yield: 6 Servings

Measure Ingredient
4 tablespoons Butter
2 teaspoons Dijon mustard
4 tablespoons Flour
1 cup White wine
1 cup Milk
1 can Artichoke hearts
16 ounces (2 lg pk) cream cheese
½ pounds Swiss cheese, grated
1 pounds Raw shrimp, cleaned, coarsely chopped
\N \N White pepper, to taste
1 pounds Crabmeat

In a large saucepan, melt butter and add flour. Stir constantly for 1 minute over low heat. Add milk gradually and stir until mixture thickens.

Add cream cheese, a little at a time, stirring with a whisk. Add remaining ingredients. Cook no more and 10 minutes over low heat, stirring constantly. Serve over rice or toast points. Serves 6 to 8.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...

on Mar 25, 1997

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