Tuesday, June 10, 2014
So I've been trying to recreate the Seafood Fondue from Saltgrass Steakouse for years now. It always turned out gritty or grainy and the cheese would never melt. I had a lightbulb moment the other day, and decided that I should make the cheese sauce separate from the seafood and then mix it together. Voila! A total hit! It tastes just like the real deal. Enjoy!
1 shallot, chopped
12 ounces shrimp, peeled and deveined
1/2 lb crawfish tails
8 ounces mushrooms, sliced
1/4 C white wine
2 cloves garlic, minced
2 T butter
1/4 C flour
1/4 C butter
2 C heavy cream
1/4 C shredded Parmesan cheese, plus more for the top
1 C shredded Monterey Jack cheese
Garlic toast, for serving
In a large skillet, over medium hight heat melt the 2 T butter and drizzle in some olive oil. Cook the shallots and mushrooms until tender. Add in the wine and deglaze the pan, about 1-2 minutes. Add in the garlic, crawfish tails and the shrimp and cook for a few minutes or until the shrimp are done through.
Meanwhile, melt the 1/4 C butter in a pot. Whisk in the flour and cook for about a minute. Quickly whisk in the heavy cream. Either on very low heat or with the heat turned off, whisk in the Parmesan cheese and Monterey Jack cheese in small handfuls at a time, whisking to completely combine and melt the cheese.
Preheat the oven to 350 degrees. Stir the cheese sauce into the seafood mixture. Pour this into an ovenproof casserole, like a pie plate or an 8 x 8 casserole. Sprinkle some additional Parmesan cheese over the top. Put this in the oven and bake for 10-15 minutes to heat though and slightly brown the Parmesan cheese on top. Serve with garlic toast strips or crackers.