Seafood Au Gratin with Artichoke Hearts
Submitted by JimPA215
Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the kind of dish that makes guests think you spent hours in the kitchen when you really only needed 30 minutes and a good saucepan.
A velvety sauce built from cream cheese, Swiss, white wine, and a touch of Dijon mustard wraps around tender shrimp, sweet crab meat, and earthy artichoke hearts.
Spoon it over fluffy rice for a casual dinner or pile it on crisp toast points for something a bit more refined.
Either way, you’re looking at a crowd-pleasing centerpiece that feeds eight without breaking a sweat.
Pro Tips
- Whisk the cream cheese in gradually so it melts smoothly without lumping
- A dry white wine like Sauvignon Blanc or Pinot Grigio adds the best brightness to the sauce
- Keep the heat low and stir constantly once you add the seafood so nothing gets rubbery
- For a golden crust, transfer to a baking dish, top with extra grated Swiss, and broil for 2 to 3 minutes
Ingredients
Directions
In a large saucepan, melt butter and add flour.
Stir constantly for 1 minute over low heat.
Add milk gradually and stir until mixture thickens.
Add cream cheese, a little at a time, stirring with a whisk.
Add remaining ingredients.
Cook no more and 10 minutes over low heat, stirring constantly.
Serve over rice or toast points.
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