Seafood In Cream Sauce Recipe

Seafood In Cream Sauce Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 lbs: SCALLOPS, SHRIMP, SOLE,
SNAPPER, OR A COMBINATION
1 cup: WHITE WINE, COURT BOUILLON
1 cup: SLICED MUSHROOMS,
2 tbsp: SLICED GREEN ONION,
1 each: CLOVE GARLIC, MINCED
1/4 cup: BUTTER,
2 tbsp: FLOUR,
1/4 tsp: FRESHLY GROUND NUTMEG,
FRESHLY GROUND WHITE PEPPER,
SALT,
1 cup: MILK,
Lightly poach the fish in the court bouillon until opaque.,
Remove the fish and reserve the liquid. Cook the mushrooms,
green onions, and garlic in the butter until tender. Blend in
the flour, nutmeg, and white pepper aqnd salt to taste. Add the
milk and reserved liquid all at once. Stir constantly until well,
blended. Cook over low heat until thick and bubbly. Add the,
fish. Heat and serve.,

Recipe via Meal-Master (tm) v8.05

Directions:

Title: SEAFOOD JAMBALAYA
Categories: Main dish, Cajun, Seafood, Fish
Yield: 6 Servings

3 lb Shrimps, medium, peeled
1 lb Crab Meat
12 Oysters
1 lb Smoked Sausage, sliced
3 c Rice
1 cn Tomato Sauce
1 Onion, large, chopped
2/3 c Parsley, chopped
2/3 c Shallots, chopped
2/3 c Bell Pepper, chopped
2/3 c Cooking Oil

Boil rice and set aside. Saute onions and sausage over medium-low
heat in cooking oil until almost brown. add shrimp and cook 15
minutes, stirring occasionally. Add parsley, shallots, and bell
pepper and saute for 10 minutes. Add tomato sauce and cook 10 more
minutes. Add 3 cups of water and cook for 1/2 hour over medium heat.
Add oysters and crab meat and cook 15 minutes more. Salt and pepper
to taste. Add rice a little at a time steadily stirring, until all
the rice is in. Heat over medium heat for 15 minutes stirring
occasionally. Serves 6 - 8.

From the Louisiana Seafood Promotion & Marketing Board 1-800-222-4017.
Posted by James Lor. RECIPE CLIPPED by Michael Prothro


Source from luhu.jp