Shrimp, Smothered in Crab-Meat Gravy Serves 6-8

In large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter w olive oil. When butter begins to foam, add garlic, onion, celery and pepper and saute until onion is translucent, stirring often, approximately 10 min. Adjust heat to high,add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 min. Reduce heat to medium low, and continue to cook, stirring often, for an additional 20-30 min, until the mix has turned a deep brown Be careful not to burn it. Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne and clam juice of stock and stir to combine, then return heat to medium. When the mix begins to simmer, add tomato paste, and season w s&p. Cook about 15 min, stirring often. Add shrimp, cook 3-4 min, then gently fold in crab meat and simmer an additional 2-3 min to heat through. Serve ladled over stone-ground grits.

Butter 8 T unsalted
Olive Oil 2 T
Garlic 4 cloves, finely chopped
Spanish onion 1 lg. diced
Celery 2 ribs diced
Red bell pepper 1 diced
Flour 1 1/4 c
Sage 2 T fresh, chopped
Thyme 1 T fresh
Sherry 1/2 c dry
Worcestershire sauce 1/4 c
Nutmeg 3 pinches
Cayenne 2 pinches
Clam juice (or shrimp stock) 3-4 c
Tomato paste 1 T
Shrimp 3 lb butterflied large
Crab 1 1/2 lb jumbo lump