Crawfish, shrimp, spinach & mushrooms sauteed in a cream sauce,
then baked with Jack cheese. Served with garlic bread.
Saltgrass Steakhouse Copycat Recipe
1 shallot, chopped
12 ounces shrimp, peeled and deveined
1/2 pound crawfish tails
8 ounces mushrooms, sliced
1/4 cup white wine
2 cloves garlic, minced
2 tablespoons butter
1/4 cup flour
1/4 cup butter
2 cups heavy cream
1/4 cup shredded Parmesan cheese, plus more for the top
1 cup shredded Monterey Jack cheese
garlic toast, for serving
In a large skillet, over medium high heat melt the 2 tablespoons butter and drizzle in some olive oil. Cook the shallots and mushrooms until tender. Add in the wine and deglaze the pan, about 1 to 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 cup 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 to 15 minutes to heat though and slightly brown the Parmesan cheese on top. Serve with garlic toast strips or crackers.