Description
Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.
Ingredients
- ½ cup butter
- 1 bunch green onions, chopped
- ½ pound fresh mushrooms, chopped
- ¼ pound peeled and deveined medium shrimp (30-40 per pound)
- ¼ pound walleye fillets, cut into pieces
- ¼ pound cooked lobster meat, broken into chunks
- ¼ pound cooked crabmeat
- 2 tablespoons dry sherry
- ½ cup dry white wine (such as Chenin Blanc)
- 1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell’s®)
- 1 cup half-and-half cream
- 1 cup dry bread crumbs
- ¼ pound shredded Cheddar cheese
- ½ cup dry bread crumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup cold butter, cut into 1/2-inch pieces
Instructions
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms
- and cook until the mushrooms have softened
- about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque
- about 2 minutes. Add the lobster and crab
- and cook a few minutes to heat.
- Stir in the sherry and white wine. Bring to a simmer
- and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center
- stir in the cream of shrimp soup
- half-and-half
- 1 cup bread crumbs
- and Cheddar cheese until the cheese has melted
- and the mixture is bubbly. Pour into a casserole dish
- and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
- Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4