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Seafood Au Gratin
SUBMITTED BY:
JELI
PHOTO BY:
Banchee
"This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available."
RECIPE RATING:
Read Reviews
(11)
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PREP TIME
35 Min
COOK TIME
15 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay or sea scallops, rinsed and drained
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups hot chicken broth
3 tablespoons chopped shallots
1 (4 ounce) can button mushrooms, drained
1/2 cup white wine
1 pound cooked crab meat
2 cups shredded provolone cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
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REVIEWS
Reviewed on Jan. 9, 2004 by JELIZUBA
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JELIZUBA
Jan. 9, 2004
I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often!
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8 users found this review helpful
I was hesitant to make this after reading the first review- but I'm glad I did! I always order...
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Reviewed on Sep. 20, 2004 by CHRISTY PALMER
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CHRISTY PALMER
Sep. 20, 2004
I thought this was excellent. I had to scale the recipes down to just two servings, so a few minor adjustments were needed. I tested the sauce before pouring over the seafood and found I needed to add a bit of water as it was too salty for my taste. I also had to add more flour due to the added water. I used 1/4 teaspoon of cajun seafood seasoning and mozzerella cheese. It was great. Thanks for sharing!
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4 users found this review helpful
I thought this was excellent. I had to scale the recipes down to just two servings, so a few...
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Reviewed on Jan. 9, 2004 by MARIANNE G
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MARIANNE G
Jan. 9, 2004
Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use fresh mushrooms though....just a personal taste. My husband and I both loved it. A keeper! Marianne
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4 users found this review helpful
Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use...
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Reviewed on Jan. 14, 2004 by LAURAT001
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LAURAT001
Jan. 14, 2004
Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have any provolone on hand. Also used frozen scallops and shrimp, omitted the wine, and used fresh mushrooms (which I sauteed in butter before adding to sauce). Substituted minced onion and garlic (2 to 1) for shallots as I did not have those either. Also used low-sodium chicken broth to reduce sodium content(fresh mushrooms also reduced the sodium content) Will make it next time as per recipe (except for the lower sodium options) - should be even better without all the substitutions and omissions!
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3 users found this review helpful
Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have...
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Reviewed on Jan. 9, 2004 by HEATHERFEATHER
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HEATHERFEATHER
Jan. 9, 2004
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was not enough sauce for the immense amount of seafood called for in this recipe - which was way too much in my opinion. The sauce also didn't have enough flavor to enhance the seafood. I would not make this again.
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2 users found this review helpful
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was...
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Reviewed on Nov. 22, 2002 by BEVERLY_KAYE
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BEVERLY_KAYE
Nov. 22, 2002
Better than any I've eaten in any restaurant. Fabulous!!!
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2 users found this review helpful
Better than any I've eaten in any restaurant. Fabulous!!!
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Reviewed on Sep. 21, 2006 by
KARA72
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KARA72
Sep. 21, 2006
This was very good. I didn't have provolone, so I used cheddar and mozzarella. I used frozen seafood and it made it a little too watery. Next time I will cut down on the broth to make up for it. I served it with risotto with peas and mushrooms. They were perfect together.
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1 user found this review helpful
This was very good. I didn't have provolone, so I used cheddar and mozzarella. I used frozen...
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Reviewed on Jan. 21, 2006 by
Brandee
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Brandee
Jan. 21, 2006
This was very good and easier to make than I expected.
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1 user found this review helpful
This was very good and easier to make than I expected.
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Reviewed on Sep. 12, 2005 by
hwaynek
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hwaynek
Sep. 12, 2005
Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on to friends. Thanks!
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1 user found this review helpful
Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on...
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Reviewed on Jan. 14, 2004 by MCNERK
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MCNERK
Jan. 14, 2004
I agree with the first review. This was way too seafoody and salty. Not enough ingredients other than seafood to complement the seafood flavor. It was edible and I finished it but my kids didn't like it. One thing to remember is to buy as much stuff pre-done as possible or do it in advance (shelling crab and shrimp, deveining, etc.) Prep was very time-consuming. I won't make this again.
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1 user found this review helpful
I agree with the first review. This was way too seafoody and salty. Not enough ingredients...
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