Ingredients:

1	Cup	Dry white wine
1	Tablespoon	Butter
1	Tablespoon	Parsley
1	Teaspoon	Salt
1		Medium onion, chopped
1	Pound	Medium shrimp, peeled & deveined
3	Tablespoon	Butter
3	Tablespoon	All-purpose flour
1	Cup	Half & half
½	Cup	Shredded Swiss cheese
2	Teaspoon	Lemon juice
1/8	Teaspoon	Pepper
½	Pound	Crab meat
1	4 ounce	Can mushrooms, drained
1	Cup	Soft breadcrumbs
¼	Cup	Parmesan cheese
1	Tablespoon	paprika

Directions:

Combine first 5 ingredients in a Dutch oven, bring to boil. Add shrimp and cook 3-5 minutes; drain. Reserving 1 cup of liquid.

Melt 3 tablespoons butter in a dutch oven over low heat; add flour; stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half & half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, stirring until cheese melts. Gradually add reserved liquid, lemon juice, and pepper, add shrimp mixture, crab and mushrooms. Spoon mixture into a lightly greased 12x8x2” baking dish.

Bake 350º for 40 minutes. Combine breadcrumbs and parmesan cheese, sprinkle evenly over seafood mixture, sprinkle with paprika and bake an additional 5 minutes to brown the top.

 

Microwave directions:

Combine first 6 ingredients in a 12x8x2” baking dish. Cover tightly with plastic wrap, fold back a small edge of wrap to allow steam to escape. Microwave on high for 4-6 minutes or until shrimp are done. Let stand 3 minutes, drain reserving 1 cup of liquid.

Melt 3 tablespoon of butter in a 1 quart container in microwave for 45 seconds. Add flour and stir until smooth. Gradually add half & half, stirring well. Microwave for 3-5 min ir until bubbly and thick. Add Swiss cheese, stirring until cheese melts, Stir in reserved liquid, lemon juice, and pepper. Add this mixture to the shrimp mixture, along with the mushrooms and the crab mixing well. Recover with plastic wrap leaving a small hole open on side to allow steam to escape and microwave on high for 10 minutes. Combine breadcrumbs and parmesan cheese, sprinkle over seafood mixture, sprinkle with paprika let stand 10 min.

 

Yields

8 servings