Crab & Shrimp Creole

1 tbsp. butter

2 tbsp. olive oil

1/2 tsp. cyan pepper  (more or less to taste)

1 tbsp. fresh black pepper

1 tsp. dry mustard

¼ tsp. crushed garlic

¼ cup white wine

2 tbsp. Major Grey Chutney

1 tsp. salt

8 button mushrooms – sliced thick

1 onion – quartered

1 lb. raw cleaned shrimp

1 can crab meat

1 chopped Tomato

½ cup grated Swiss cheese

¼ cup whipping cream

Rice

1 cup long grain rice

2 cups boiling water

1 tsp. salt

¼ cup raisins

¼ cup slivered almonds – toasted lightly

I was inspired one evening and developed this recipe on the fly. I received a dozen long stem roses the next morning with a note that said simply "Can I come back and lick the plates".

Serves:  4

Serve With:  Caution!

In a deep, no stick fry pan, heat the butter and oil.  Add seasonings, garlic, wine, chutney, mushrooms and onion and sauté until liquid is thick (approx. 5 minutes).  Add the shrimp and sauté another 3 minutes.  Add the crab meat, tomato, Swiss cheese and cream and sauté 1 minute longer to heat and melt cheese.  Serve immediately on a bed of rice that has been cooked with raisins and sprinkled with slivered almonds