1 lb shrimp, shelled and deveined
1 pkge 9 oz frozen artichoke hearts
1/4 lb butter
1/2 lb fresh mushrooms, sliced
1 clove garlic, crushed
2 tablespoons finely chopped shallots
1/4 cup flour
1/2 teasp.pepper
1 tablespoon dill (optional)
3/4 cup milk (1/2 and 1/2)
8 ozs. Sharp cheddar cheese grated
2/3 cup dry white wine
2 cans (7 1/2 oz. size king crab meat
Cook shrimp in boiling water to cover for 3 minutes or just until
shrimp are pink. (I buy cooked shrimp)
Cook artichoke hearts as package label directs, drain
Preheat oven to 375 degrees. In 2 tablespoons hot butter in skillet,
sauté sliced mushrooms for 5 minutes
In 2 tablespoons of butter in a saucepan sauté garlic and the chopped
shallots 5 mins. Remove from heat.
Stir in flour, pepper, dill, then stir in milk.
Bring to boiling, stirring, remove from heat, add half of the cheese,
stir until it is melted. Stir in the wine.
Drain crabmeat, remove cartilage, flake. In a 2 quart casserole,
combine
the sauce, crabmeat, shrimp, artichokes, mushrooms and rest of cheese. Mix
lightly. Dot well with butter
Bake 30 mins. Or until the mixture is bubbly.
We have a milk sold here called 1/2 and 1/2. If you don't have this
I would use literally 1/2 milk and then 1/2 cream.