Seafood au gratin w/artichoke hearts
6 Servings
Ingredients
| Quantity | 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 |
| White pepper, to taste | ||
| 1 | pounds | Crabmeat |
Directions
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