2 teaspoons olive oil
5 cups finely chopped mushrooms
(about 1 pound)
1 1/2 cups chopped onion
2 tablespoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup dry white wine
2 (6.5-ounce) cans lump crabmeat
1 pound uncooked large shrimp
2 cups water
1 1/2 teaspoons celery salt
1 teaspoon fennel seeds
1 1/4 cups (5 ounces) crumbled goat
or feta cheese
1 cup 2% reduced-fat cottage
1/4 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup all-purpose flour
How to Make It
Step 1- Preheat oven to 375°.
Step 2- Heat oil in a large nonstick skillet over
medium heat. Add mushrooms, onion, thyme, and 2
garlic cloves; cook 10 minutes, stirring occasionally.
Add wine. Bring to a boil; cook 1 1/2 minutes or until
liquid almost evaporates. Remove from heat; stir in
crab meat. Set aside.
Step 3- Peel and deve in shrimp, reserving shells. Cut
each shrimp in half lengthwise; cover and refrigerate.
Combine reserved shrimp shells, 2 cups water, celery
salt, and fennel seeds in a small saucepan. Bring to a
boil; cook until reduced to 1 1/2 cups shrimp stock
(about 15 minutes). Strain stock through a sieve into a
bowl; discard solids. Set stock aside.
Step 4- Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
Step 5- Lightly spoon flour into a dry measuring cup,
and level with a knife. Place flour in a small saucepan;
gradually add milk, stirring with a whisk. Stir in shrimp
stock; bring to a boil. Reduce heat; simmer 5 minutes