Shrimp and Crab Au Gratin

"Fourteen Romantic Seafood Recipes for Valentine's Day", "Seafood is For Lovers", and "Best Seafood Romantic Restaurant", are just three of a long list of Google results I got upon posing the question "Why is seafood romantic?".  No, I didn't get an answer to my query, but there is no arguing that seafood and romance are connected.  Fourteen recipes, huh?  Isn't that a bit much for a celebration that only lasts one day?  

This dish is rich, and creamy, and rich, and cheesy, and rich and spicy, and rich and just plain good.  My version calls for shrimp and crab, but you could omit the crab and still have a really special dish.

What's In It:

1 tbs. vegetable oil

6 tbs. unsalted butter

1 lb. white shrimp, peeled and deveined (Wild caught, never farmed)

1 8 oz. container crabmeat (Found in the seafood section of the market)

2 tsp. Emeril Lagasse's Original Essence

1/4 c. minced onion

1 1/2 tsp. minced garlic

2 tbs. + 2 tsp. all-purpose, unbleached flour

1 1/2 c. milk

1/2 c. heavy cream (If all you've got is 1/2 and 1/2, that'll do)

Juice of 1/2 lemon

1 1/2 c. nacho cheese (A shredded mix of cheddar and monterrey jack cheese with a dash of spice.  If your market doesn't carry anything like that, sharp cheddar or jack cheese will do)

1 tbs. chive (preferably fresh)

Salt and pepper to taste

2 slices bread, toasted, and made into crumbs (optional)

How To Make It:

Preheat oven to 400 degrees.

Spray 6 - 8 ramekins with cooking spray. (You can make this in a casserole dish but it does lose something in the translation.)

Heat vegetable oil and 1 tbs. butter in large skillet.

Meanwhile, season shrimp with Emeril Lagasse Original Essence.

Add to skillet.

Cook quickly, over high heat, just until done. (Shrimp will curl up and no longer be opaque)

Divide shrimp among prepared ramekins.

Melt 1 tbs. butter in emptied skillet

Add crab meat.

Sprinkle with 1 tbs. Emeril Lagasse Original Essence.

Stir and cook until heated through.

Spoon over shrimp in ramekins.

Melt 3 tbs. butter in small saucepan over medium-high heat.

Add minced onions and garlic, stir and cook 1 minute.

Add flour, all at once, and whisk while cooking for 2 to 3 minutes. (Do not allow to brown)

Add milk and cream.

Cook, stirring frequently, until sauce begins to boil and thicken, about 5 or 6 minutes.

Add lemon juice, chives, and 1 c. cheese.

Salt & pepper to taste.

Spoon sauce over crab and shrimp in ramekins.

Melt remaining tbs. of butter in another saucepan.

Add breadcrumbs and toss.

Sprinkle remaining 1/2 c. cheese evenly over sauce in ramekins, followed by bread crumbs.

Place ramekins on cookie sheet and bake until browned and bubbly, 15 to 20 minutes.