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Shrimp and Crab Meat Alcachofas

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Created by Chef Craig at St. Augustine's Columbia, this seafood and artichoke blend is served in the Pompano en Papillote and by itself as an appetizer dip.

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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Spanish onion, diced
  • 1/2 cup green pepper, diced
  • 1 1/4 cups raw shrimp, chopped coarsely
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • 1/4 tablespoon black pepper
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons bread crumbs
  • 1 tablespoon mustard
  • 3/4 cup Romano cheese
  • 3 eggs
  • 3/4 cup crabmeat, claw recommended
  • 1 cup artichoke hearts, chopped coarsely

Details

Preparation

Step 1

Heat oil and saute onions and peppers until soft. Add shrimp and cook until pink. Add cream, oregano, pepper, salt, bread crumbs and mustard. Reserve 2 tablespoons of the cheese and add the remaining cheese to the mixture. Cook for 5 minutes. Whip eggs and fold into mixture. Add crabmeat and artichoke hearts; blend well. Remove from heat and allow to cool so mixture will thicken.

If serving as a dip, ladle mixture into ovenproof casserole and sprinkle with remaining cheese, bake in oven at 350 degrees for 15 minutes and serve with crackers.

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