WBRZ - Baton Rouge

Chef KD prepared his "Shrimp and Crab Extraordinaire" for a special Mardi Gras dinner.

Shrimp and Crab Extraordinaire

5 Jumbo shrimp peeled and deveined
2 Tablespoons freshly chopped red onions or fine chopped seasoning
½ Tablespoon canola oil
3 oz. fresh lump crabmeat (or dark)
2 Tablespoons plain flour (if using heavy cream flour not necessary)
1 Heaping tablespoon finely chopped green onion tops
4 oz. skim milk (or heavy cream)
Salt and pepper to taste

1/3 finely grated fresh mozzarella cheese (Low fat Low skim)

Batter and fry shrimp how you would normally fry shrimp, do not over cook.

In small sauce pan on medium heat add onions and oil. Sauté until onions start to clear.

If it starts to stick just add a little water.

Add crabmeat, flour, green onion and stir together. Then add skim milk and simmer. Season to taste.

In a small casserole dish put shrimp, then top with sauce. Put cheese evenly over entire dish and bade at 350 degrees until cheese is golden brown.