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Restaurants›The Shrimp Factory›Shrimp & Crab Au Gratin Recipe

Shrimp & Crab Au Gratin Recipe

Inspired by The Shrimp Factory

Time45m

Serves4

Jumbo shrimp and blue crab sautéed in a classic mornay sauce topped with a cheddar cheese crust. Served with yellow rice and garlic butter broccoli

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Ingredients

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Seafood

1 lb jumbo shrimp, peeled and deveined

1 cup blue crab meat, cooked

Mornay Sauce

4 tbs Unsalted butter

1 tbs 00 bread flour

1 cup Milk

1 cup Heavy cream

1 cup Cheddar cheese, shredded

1 cup gruyere cheese, shredded

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Cayenne pepper

Side Dishes

2 cups yellow rice

2 cups broccoli florets

3 tbs Garlic, minced

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Mornay Sauce

1

Make Roux

In a saucepan, melt the butter over medium heat. Add flour and whisk constantly for about 2 minutes until the mixture is bubbling but not browned.

2

Add Milk and Cream

Gradually whisk in the milk and heavy cream. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon.

3

Add Cheese

Remove from heat and stir in cheddar cheese, gruyere cheese, salt, black pepper, and cayenne pepper until smooth.

Cook the Seafood

4

Sauté Shrimp and Crab

In a skillet over medium heat, add a bit of olive oil. Add the shrimp and cook until pink, about 3-4 minutes. Stir in the crab meat and mix well.

5

Combine with Sauce

Pour the mornay sauce over the shrimp and crab mixture, stirring to combine. Transfer to a baking dish.

Bake

6

Add Cheese Topping

Sprinkle additional cheddar cheese on top of the shrimp and crab mixture. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until bubbly and golden.

Prepare the Sides

7

Cook Yellow Rice

Prepare yellow rice according to package instructions.

8

Sauté Broccoli

In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add broccoli florets, season with salt and pepper, and cook until tender-crisp, about 5-7 minutes.