How to make it

  • Directions:
  • Preheat the oven to 400 degrees.
  • In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool.
  • In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp.
  • Sprinkle in the flour and mix well while cooking for a minute more.
  • Deglaze the pan with the white wine, then add stock.
  • Bring to a boil, reduce heat, and simmer for three minutes.
  • Add the heavy cream and simmer for another five minutes.
  • Take the brie and scrape off and discard the white skin; cut cheese into small pieces.
  • Add brie to the ream sauce and stir until all of the cheese is melted and mixed well.
  • Remove from heat and allow to cool.
  • In a small bowl, combine the bread crumbs, olive oil, and thyme.
  • Set aside.
  • After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps.
  • To assemble, place one shrimp in the center of an oven proof serving dish so that it stands.
  • Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture.
  • Repeat with the remaining shrimp.
  • Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly.
  • Serve immediately.
  • Serves 6.
  • Recipe by Chef Gunter Preuss of Broussard's Restaurant

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