Seafood Au Gratin Thursday, October 17, 2013


Karen Peek You can buy Karen’s cookbook at all three Cedar Springs Christian Book Stores and in the gift shop at UT Medical Center

¼- ⅓ cup butter/margarine
¼- ⅓ cup flour
1½- 2 cups milk
1cup chicken/seafood stock (low sodium)
¼ cup white wine
1 sliced onion
½ lb quartered cremini mushrooms
4 cloves grated/chopped garlic
salt to taste
ground black pepper to taste
½ cup grated parmesan cheese
½ lb fresh shrimp, peeled, deveined, and cut into bite-sized pieces
½ lb fresh lump crabmeat drained and checked for any remaining shells
½ lb fresh scallops
2- 4 Tbsp chopped fresh chives (1-2 Tbsp dried)
1-2 cups shredded gruyere cheese


Preheat oven to 400 deg. Place skillet on stovetop, set to low heat. Melt butter/margarine and then add flour to create roux/thickening agent. Continually whisk for about one minute until it turns into a paste. Slowly add milk to paste and continue to whisk until thickened to make Béchamel sauce. Raise heat to medium. Pour in chicken/seafood stock and wine. If you do not use wine add more stock. Stir in onion, mushrooms, garlic, salt and pepper. Sprinkle and mix in parmesan cheese. Add and mix in shrimp, crabmeat, scallops, and chives to sauce. Cook on stovetop for 2-3 minutes to combine. Pour mixture into 4 medium-size, oven- safe serving bowls or mugs. Completely cover top with gruyere cheese. Bake/broil in oven for 8-10 minutes. Serves 4.

Original Ingredient: Replace With:
butter/margarine dairy-free margarine
flour brown rice flour, rice flour, whole wheat flour, wheat flour, or soya flour
milk cream, half-and-half, rice milk, soy milk, or oat milk
chicken/seafood stock vegetable stock
cremini mushrooms any type of button mushroom
garlic cloves ½ - 1 tsp garlic powder or 1-2 tsp minced garlic
parmesan cheese any type of grated cheese or soy-based parmesan alternatives
seafood oysters, bite-size fish filets, or extra-firm tofu
chives green onion
gruyere cheese any type of Swiss cheese, shredded cheese, or soy-based cheese

- To maintain longer freshness, wash herbs immediately when you bring them home from the store. Dry off and store wrapped up in paper towels in a Ziploc bag in refrigerator.
- Place dried herbs in mortar and pestle and gently crush to draw out flavor. If you do not own a mortar and pestle, gently rub herbs with both hands.
- Clean mushrooms by wiping with a damp paper towel. Don’t rinse under water.
- Simply grate garlic with a zester/grater to make garlic paste.
- For an alternate way to make garlic paste, peel and finely chop garlic. Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.
- Rub fingers on stainless steel underneath water to remove garlic smell from hands.
- Mashing/cracking garlic first allows for easier peeling.