Review of last recipe (no photo above) - Actually, I forgot to take a picture ... it was an unremarkable looking dish; like a chicken stew.  It was really tasty, and although I initially thought I would like the garlic pulp spread on bread, I wasn't a big fan.

TODAY'S RECIPE - SHRIMP AND CRABMEAT SAUTE
From The Boston Globe, September 21, 1983

Serves 6

4 tbsp butter
1 tsp minced garlic
3/4 lb mushrooms, sliced thin
3/4 lb shrimp
3/4 lb crabmeat
3 tbsp sherry
1 cup heavy cream
1 tbsp minced chives
2 tbsp minced parsley
salt and pepper

Peel and devein shrimp.  Pick over crab to remove any cartilage.

In a large skillet, melt the butter over low heat.  Add the garlic and cook for 3-4 minutes, stirring occasionally.  Add the mushrooms and increase the heat to medium-low, and saute for 10 minutes or until nearly all the juices have evaporated.

Increase heat to medium-high and add shrimp and saute for 2 minutes; stirring constantly.  Add crabmeat and cook another minute, still stirring.  Add the sherry and stir to blend, then add the cream. 

Holding the skillet by the handle, tip it to a 30 degree angle over the heat.  Push the crab and shrimp towards the handle, away from the the heat, leaving the cream almost directly over the flame or element.  Boil the cream about 5 minutes or until it is reduced by about half.  Set the skillet down flat, add the chives and parsley, and cook for just 1 minute longer.  Serve immediately.