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Photo for - Seafood au Gratin a la Canadienne

Seafood au Gratin a la Canadienne

This delicious dish is a great dinner meal that the family will be sure to enjoy!

  • Preparation: 5 minutes

Ingredients

  • 4 tbsp (60mL) GAY LEA - Butter Sticks – Salted, divided
  • 2 cups (500mL) mushrooms, sliced
  • 1/2 onion, medium, finely chopped
  • 1 1/4 lb (625g) fresh or frozen large shrimp, peeled and deveined
  • 1 1/4 lb (625g) fresh or frozen small scallops
  • 1 cup (250mL) dry white wine
  • 1/4 tsp (1mL) dried thyme leaves, crushed
  • 3 tbsp (45mL) flour
  • 1 cup (250mL) Hewitt's - milk
  • 1 1/2 cups (375mL) IVANHOE - Old Cheddar, shredded and divided
  • 2 cups (500mL) sourdough or baguette bread, coarsely cut

Instructions

  1. Melt 1 tbsp (15mL) butter in a large non-stick saucepan on medium high. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked. Drain, reserving 1 cup (250 mL) broth. Set aside seafood mixture.
  2. Melt 2 tbsp (30 mL) more butter in same pan. Remove from heat and blend in flour; gradually stir in reserved broth and milk. Cook and stir on medium high until mixture boils and thickens. Remove from heat; add 1 cup (250 mL) of Cheddar and stir until melted. Fold in cooked seafood mixture. Add salt and pepper to taste.
  3. Melt remaining 1 tbsp (15 mL) butter and toss with torn bread and remaining ½ cup (125 mL) Cheddar. Spoon seafood mixture into 6 individual baking dishes; sprinkle with cheese and bread mixture and broil until topping is toasted.
  • Excellent source of calcium and iron.
Photo of - Seafood au Gratin a la Canadienne

Ingredients

  • 4 tbsp (60mL) GAY LEA - Butter Sticks – Salted, divided
  • 2 cups (500mL) mushrooms, sliced
  • 1/2 onion, medium, finely chopped
  • 1 1/4 lb (625g) fresh or frozen large shrimp, peeled and deveined
  • 1 1/4 lb (625g) fresh or frozen small scallops
  • 1 cup (250mL) dry white wine
  • 1/4 tsp (1mL) dried thyme leaves, crushed
  • 3 tbsp (45mL) flour
  • 1 cup (250mL) Hewitt's - milk
  • 1 1/2 cups (375mL) IVANHOE - Old Cheddar, shredded and divided
  • 2 cups (500mL) sourdough or baguette bread, coarsely cut