Seafood Superb

2-1/2 lbs. shrimp cleaned and deveined
1 pound lump crab meat, picked for shell
1 pound crawfish, rinsed and dry
2 cups Chablis wine
1 pound fresh, sliced mushrooms
1 green pepper, diced
1 red pepper, diced
1/4 cup fresh lemon juice
6 tablespoons butter
3/4 teaspoon salt
6 to 7 tablespoons flour
3 cups Swiss cheese, grated
1/2 cup Romano cheese, grated
1/2 cup Parmesan cheese, grated
1 pint heavy cream, whipped stiff butter for topping
Dash of red pepper

Clean and Devine shrimp. Rinse crawfish and make sure crab meat is free of shells. Drain seafood and dry well. Bring wine and lemon juice to boil. Add shrimp, green pepper, red pepper and mushrooms and simmer for 6 to 9 minutes. (If needed add additional wine to barely cover) After simmering drain shrimp and reserve liquid.

Melt 6 tablespoons butter and blend in flour until bubbly and smooth. Gradually blend 2 cups of reserved liquid. Stir constantly and cook over medium heat until sauce is smooth and thickened. Add salt, dash of pepper, Swiss cheese and 1/2 of the Romano cheese and 1/2 of the Parmesan cheese. Stir gently over lowest heat until well blended. Remove from heat and cool to room temperature. Whip cream until very stiff and fold into cooled sauce. Gently stir in shrimp (cut in half if large), crab meat and crawfish. Divide mixture into individual ramekins. Top with remaining cheese. Dot with butter. Sprinkle with paprika. Bake in 350F. oven for 20 minutes or until thoroughly heated and bubbly.

Return To:

Cajun Country -- New Iberia, Louisiana