CREAMY SHRIMP & CRAB CASSEROLE

CREAMY SHRIMP & CRAB CASSEROLE image

Yield 10-12

Number Of Ingredients 16

1 ½ pounds (21-25) shrimp, deveined
1 pound crabmeat
½ cup + 1 Tbs butter
¾ cup chopped onions
1 cup finely diced celery
½ cup chopped green pepper
½ cup chopped red pepper
½ pound cleaned fresh mushrooms, chopped
12 oz vermicelli, broken into 1/3's
½ cup flour
2 cups canned chicken broth (low salt)
1 cup whipping cream
8 oz shredded or grated Gruyere cheese
½ c dry sherry
Salt and pepper to taste
½ c freshly grated Parmesan cheese

Steps:

Clean shrimp and reserve. Pick over crab and reserve. Melt 1 Tbs butter in skillet over medium heat and sauté onions, celery, and peppers until tender. Add mushrooms and sauté another minute. Cook vermicelli as directed. While it is cooking, melt ½ c of butter over low heat in a heavy saucepan. Add flour and cook, stirring until smooth and bubbly, about 5 minutes. Gradually add chicken broth and cream. Cook over medium heat, whisking until thickened and bubbly. Add Gruyere cheese, sherry, salt and pepper, and sautéed vegetables and stir until cheese melts. Remove from heat. Mix in cooked vermicelli and shrimp and cook over medium heat until shrimp turns opaque (about 3 minutes). Turn off heat and carefully fold in crab. Put in 9"x13" baking dish that is sprayed with Pam. Sprinkle grated Parmesan cheese and bake in 350 degree oven for 20-30 minutes.