The term “au gratin” refers to a dish that is topped with breadcrumbs and/or grated cheese, then baked or broiled until the top is a golden brown. For this Shrimp and Crab Au Gratin, I pair these versatile seafoods with sautéed cremini (also known as baby bella) mushrooms, tender artichoke hearts and shallots.
Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix. Pour the sauce over the seafood.
Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken. Saute shrimp and crabmeat in butter. Add sherry, sharp cheese, and hot cream sauce. Season with salt and pepper. Heat thoroughly and pour into a casserole or individual au gratins.
Remove from heat; add the crab and shrimp and mix well. Add 8 oz. of the cheese and mix well. Pour mixture into a well-greased 3-quart casserole dish. Sprinkle remaining cheese over the top. Bake uncovered at 375F for 15 minutes, until cheese melts. “For me, this is the ultimate in comfort food.