0 recipes from contoocook and beyond


1 lb. thawed cooked shrimp
one 8 oz, can crab meat drained
3 tbsps. butter
l small onion diced
l large clove garlic minced
3 tbsps., flour
2 cups milk
l tsp. seafood soup base or to taste
l/2 large red pepper diced
4 oz. sliced thinly baby portabella mushrooms
2 cups fresh spinach, chopped
4 oz. grated fresh parmesan cheese
salt & pepper to taste
In large skillet melt butter over med heatl Add onion and garlic and cook stirrintg regulqrly until just ender about 3 mins. Add flour and cook stirring constqantky until
a light golden brown about l min. Slowly add nikj and whisk until thick and smooth. Add soup base and mix ib well, Add red pepper and simnmer gently until just tender about 5 mibs, Add shrinp, crab, mushrooms, spinach and cheese,m stir, qand simnmer until egverything is jusyt tender. Dohn’t over cook or the shrinp will be rubbery. taste and add s&p as desired
This is very good served over pasta or rice or even toast or biscuits. Top with extra cheese,

serves 6 Penzey’s magazine

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