I love seafood, specifically shellfish. It is my absolute favorite thing to eat in the whole world. I might even love seafood more than I love my sweets. Consequently, I cook it a lot. Sometimes I even get treated to a dinner out. If I have leftovers, I might create something at home and share. Then again, I usually scarf them down without sharing. OK, part of the seafood in the following recipe was dinner out and the rest was in the freezer. Either way, I shared! That was good, right?
INGREDIENTS: YIELDS 6 servings
1 lb shrimp, peeled and deveined
3 large King Crab Legs, meat removed from shells
4 TBSP butter
2 TBSP olive oil
6 cloves garlic, chopped (1 ½ TBSP)
1/3 cup Chardonnay or dry Sherry
1 cup chicken broth
3 TBSP flour
3 ½ cups half and half
½ tsp white pepper
1 tsp Parsley
¾ cup Italian blend grated cheese
½ cup fresh grated Parmesan
½ cup fresh grated Romano
Extra cheese for garnish
Pasta: Linguine, Fettuccini, Angel hair, Penne
Preheat a large pan of salted water and cook your pasta while preparing the seafood.
Place 1 TBSP butter in bottom of a large skillet which has been preheated on low/medium heat. Add cut up lobster and shrimp (or cook them separately). Sautee until lobster is opaque and shrimp is pink. It won’t take any more than 3-4 minutes. Using a slotted spoon, remove cooked seafood. Place in a small bowl. Set aside.
Place olive oil and remaining butter in the bottom of the same skillet. Sauté garlic on low heat for 1 minute. Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit. You want the mixture to be at a slow simmer.
Add white pepper, Parsley, and slowly add the half and half. When mixture comes to a very slow simmer begin adding the grated cheeses a little at a time, stirring until cheese is melted. (Do not let it come to a full boil or the cheese may curdle.) Let it continue cooking for a few minutes.
Add crab meat, lobster, and shrimp. Stir well and wait until mixture returns to a simmer. (No need to cook the crab, it is always pre-cooked. You only need to warm it). Plate and sprinkle with a little extra grated cheese for garnish.
NOTE: Top secret tip. We’ve all done this, so beware. Adding the cheese to a very hot mixture will most likely cause it to curdle. Slowly adding the cheese while whisking will prevent this.
Everything can be cooked ahead of time and refrigerated until ready to serve. All you need to do is warm it and plate. Never reheat seafood in the microwave. Use a saucepan or skillet.
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By Tika for CHEW WANNA EAT? © 2017