3 Tsp. plus 1/4 cup butter, divided
1 pound sliced fresh mushrooms
1/3 cup flour (or almond flour)
1 tsp. salt
1/8 tsp. pepper
4 cups half-and-half cream
1-1/2 cup milk
1 pound haddock fillets, skin removed, cut into one-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen peas (optional to lower the carb count)
3/4 cup shredded cheddar cheese
1 cup lump crabmeat, drained
1 jar diced pimientos, drained
1 tps. paprika
In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot.
In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Do you have a recipe you’d like to share with the readers? Email them to me at kristi@poncacitynews.com. To follow my weight-loss journey online, visit Facebook at Kristi’s Low-Carb Journey.
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