Great for a seafood version of comfort food or a dinner party, you can either bake this meal in a family sized dish or individual gratin dishes...
1 cup seafood stock
1 cup non-fat half-&-half
1/2 cup plus 3 tablespoons good white wine
3 tablespoons tomato paste
1/2 teaspoon saffron threads
1 pound raw shrimp, peeled and deveined
1 pound backfin crab meat
7 tablespoons butter, divided
1 tablespoon all-purpose flour
salt and freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese breadcrumbs)
1/3 cup freshly grated parmesan cheese
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)
Preheat the oven to 350F.
For the sauce, combine stock, cream, 1/2 cup of the wine, tomato paste, and saffron in a medium sauce pan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the crab to the bowl. Continue to cook the sauce until reduced by half, about 12 minutes.
Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook 5-10 minutes until tender. Set aside.
Combine the panko, parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
Spread the seafood in the gratin dish (if using individual dishes, place them on a sheet pan and divide the layers evenly from this point). Strew the vegetables on top of the shrimp and crab. Pour the sauce evenly over the seafood and vegetables and spoon the crumbs on top of all.
Bake for 30 minutes (less if using individual dishes) until the top is browned and the sauce is bubbly. Serve hot.
Recipe adapted from Barefoot Contessa at Home by Ina Garten.