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all right the first dish we're going to
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make is one of those that just warm you
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inside out from your head to your toes
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and I'm gonna be making a shrimp and
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crab or gratin I gotta wash my hands so
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quickly cuz Cody need is just a little
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loving so I had to give him a head
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all right so y'all come on down and join
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me at the stove this is such a easy
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recipe to put together it's just great
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on one of those cold nights and I've got
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some water ball in here and I'm gonna
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put a little crab seasoning in it and
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I'm gonna take my shrimp and just pop
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those over in there now this pound of
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shrimp has been peeled and deveined and
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these won't take but a second you know
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I've said it a thousand times and I'll
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probably say it another thousand times
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don't overcook your shrimp especially in
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this dish because it's gonna have more
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cooking time to it so we just barely
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wanna get our shrimp just kind of go in
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a little bit you can see they're already
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turning a nice pink for us all right I'm
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gonna take these shrimp out they're not
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completely done yet but that's kind of
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the way I want them oops get back up in
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here loose man because we're gonna be
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baking our shrimp and crab gratin and
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now what we're gonna do is I'm gonna
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give a very light chop to our shrimp
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that's kind of bad yet I'm gonna toss
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them in that bowl all right now I've got
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two cans of crab meat now this is just a
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pasteurized crab meat that you can
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usually find in the seafood section of
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your grocery store I'm using a claw meat
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which has a great deal of flavor but it
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it's already in small pieces so you want
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to make sure that you don't like mush it
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you want to be real real gentle with it
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right now here in this pot I've got one
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stick of melted butter now to our butter
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I'm gonna add a half a cup of flour
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because this is one of those thick thick
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dishes get that mixed up and then I'm
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gonna move over to my whisk because I
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want to make sure that our sauce is nice
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and smooth when that's looking good all
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that flours breaking up in there and now
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I'm gonna add a half a cup of milk to
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our flour and butter mixture boy that's
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getting thick quick Michael said his
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mother used to make shrimp and crab off
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gratin all the time he said it was one
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of their favorite favorite meals as a
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kid all right now to our roux I'm gonna
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add a half a cup of white wine okay and
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y'all can see how thick this is because
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there's not gonna be another thing in
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this dish other than our seafood our
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sauce and cheese and this is one of
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those dishes that you eat with a fork
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you don't want it soupy all right
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there's some black pepper and 1/8 of a
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teaspoon of cayenne pepper and I'm gonna
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put in a little salt and maybe just a
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wee little crab seasoning not much
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all right that looks good so now I'm
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gonna take this and I'm gonna pour it
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over our seafood I'm gonna gently fold
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this in to our seafood trying not to
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tear it up so that looks really good and
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now I'm gonna add a little lemon juice
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to it because the lemon is so good with
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that shrimp and crab okay perfect
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all right now I'm just gonna fold that
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in so now all we have to do is put this
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in our casserole dish and I'm using an
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so I'm just gonna pile this in here just
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like that and now I'm gonna cover our
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casserole dish with one and a half cups
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of sharp shredded cheddar cheese this is
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gonna melt all down in there and be so
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so we're gonna put this in the oven at
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350 we're gonna bake it for about 25 or
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30 minutes until it's hot and bubbly
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it's time to taste my favorite part of
5:47
the show I've got that crab and shrimp
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all gratin out of the oven look at that
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I think maybe just a little twist of
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lemon on it give it a little squirt and
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mmm hits the belly mighty good on a cool
