Seafood & Portabella Saute |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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One afternoon DH and I couldn't decide on what to cook for dinner. We went to the grocery store and bought mushrooms, shrimp and crabmeat. This was the end result. Ingredients:
6 large portabella mushrooms, about 3 ounces each, wiped clean |
8 ounces button mushrooms, thinly sliced |
1 cup minced green onion |
2 tablespoons minced garlic |
1/2 cup real butter |
1/4 cup extra virgin olive oil |
1/4 cup dry white wine |
1 lb large shrimp, peeled and deveined |
1 lb lump crabmeat, picked over for shells |
1/2 cup heavy whipping cream |
3 tablespoons extra virgin olive oil |
creole seasoning or cajun seasoning |
Directions:
1. Heavily season peeled shrimp with creole or cajun seasoning and set aside.
2. Using a small spoon gently scrape gills from portabella mushrooms.
3. In large non stick skillet heat 3 tbsp olive oil and saute portabella mushrooms for about 15 minutes or until tender, turning once.
4. In separate large skillet heat butter and 1/4 cup olive oil.
5. Add button mushrooms, garlic and green onions and saute until soft, about 30 minutes.
6. Add white wine and shrimp and saute for about 3 minutes.
7. Add heavy cream and gently fold in lump crabment, being careful not to break up crabmeat too much and cook for about 3 minutes.
8. Place portabella mushrooms on serving plates and spoon seafood mixture on top.
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