Sunday, December 24, 2006


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2 pounds large cooked shrimp
1 pound cooked lump crabmeat
12 Tbsp. butter
1 chopped red pepper
1 1/2 cup chopped mushrooms
1/2 cup flour
1 tsp. garlic powder
1/2 heavy tsp. white pepper
1/2 heavy tsp. Hungarian paprika
4 cups light cream or half & half
8 Tbsp. sherry
2 cups grated mix Colby and cheddar cheese
1 cup Panko bread crumbs
dried parsley
Hungarian paprika
Melt butter in saucepan. Add garlic powder, pepper and mushrooms until soft. Whisk in flour and cook until bubbly. Gradually add cream, stirring until thickened. Season with white pepper and paprika. Remove from heat and add sherry.
Arrange shrimp in buttered casserole. Top with crab and cover with sauce. Sprinkle cheese over and top with bread crumbs. Sprinkle with paprika and parsley. Bake at 350 degrees until bubbly. Serve with favorite rice or Christmas Rice.
(serves 12)
Prepare rice favorite rice (Lundberg mixed wild rice) using chicken stock instead of water. Cook according to directions.
For each 1 pound package, saute 1 red onion, 1 red pepper, 1 yellow and 1 orange pepper in 1 stick unsalted butter. Season with Lawry's seasoned pepper and coarse salt. Add to cooked rice. Finish with one bunch chopped fresh parsley, 1 1 cup dried cranberries and top with 1 1/2 cup toasted pecans.
Reheat in 350 degree oven for 30 minutes.

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