Seafood AuGratin

By Scrappin Broad

Ingredients

• 2 sticks butter, divided
• 1 bunch green onions
• 1-1/2 lbs peeled shrimp
• salt & lemon pepper or 1/2 tsp creole seasoning
• 1-1/2 lbs lump crabmeat
• 1 can artichokes, chopped
• 1/4 c flour
• 1/2 c heavy cream
• 1/4 c dry sherry
• 1 c chicken broth or bouillion (prepared)
• 1 Tbsp worcestershire sauce
• dash of Tobasco
• 1/4 c parmesan cheese, grated
• 1 c cheddar cheese, grated

Preparation

Step 1

Melt 1 stick butter, add green onions & shrimp. Cook 2 minutes.

Add salt & pepper or creole seasoning.

Fold in crabmeat & artichokes, careful not to break up lumps.

Spread mixture over bottom of 2 quart baking dish (or individual ramekins).

In same skillet melt 2nd stick of butter. Stir in flour & cook 3 min.

Stir in cream, sherry & broth. Simmer on low 5 minutes until thickened.

Stir in worcestershire, Tobasco & parmesan cheese.

Pour over seafood; top with cheddar cheese.

Bake at 350 for 20 minutes or heated through.