Creamed Seafood and Vegetables |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Penzey's magazine (Vol. 2, Issue 4). It is attributed to Hope Fagant of Lancaster, New York. I tweaked it just a bit to match my own tastes. Ingredients:
1 lb cooked shrimp |
8 ounces crabmeat (canned, drained) |
1 tablespoon butter |
1 tablespoon olive oil |
1 onion, small, diced |
2 garlic cloves, minced |
3 tablespoons flour |
2 cups skim milk |
1 teaspoon seafood soup base |
1 red bell pepper, diced |
8 baby portabella mushrooms, sliced (cremini mushrooms) |
2 cups fresh spinach, chopped |
4 ounces parmesan cheese (grated, fresh, best you can afford) |
Directions:
1. In a large skillet, melt butter with olive oil over medium heat. Add the onion and garlic and cook, stirring, until just tender (3-5 minutes).
2. Add flour and cook, stirring constantly, until a light golden brown (about 1 minute).
3. Slowly add milk and whisk until thick and smooth (may take 5-15 minutes to thickenk).
4. Add the soup base and mix in well.
5. Add red pepper and simmer until pepper is just tender - maybe another 5 minutes.
6. Add shrimp, crab, mushrooms, spinach, and Parmesan, and simmer just until everything is warmed through and tender. Don't overcook, or you'll get tough, chewy shrimp.
7. Season with salt and pepper to taste, or hot sauce if that sounds good to you.
8. Serve over pasta, rice, couscous, biscuits - whatever you like.
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