Seafood Stuffed Quail With Cream Sauce Recipe

Seafood Stuffed Quail With Cream Sauce Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:

YIELDS 4 SERVINGS
8 each: Of quails, 2 per plate
1/2 cup: Salt,
1/2 cup: Corn, frozen
1 T: Granulated garlic,
1/4 cup: Cilantro, minced
1 T: Ground black pepper,
1/2 lbs: Crabmeat,
1 T: Cayenne pepper,
1/2 lbs: Crawfish,
2 t: Granulated onion,
3 package: Philadelphia cream Cheese,
2 T: Paprika,
1/2 medium: Red onion, finely chopped
1 1/2 T: Thyme,
3 each: Jalapenos, julienned
1 1/2 T: Oregano,
1 t: Worchestershire sauce,
** Cream Sauce **,
1 1/2 T: Seafood seasoning, (recipe
2 each: Tomatoes, seedless and
-attached) or,
-skinless,
Tony Chacheres seasoning,
2 T: Crystal hot sauce,
1 1/2 t: Creole mustard,
1 quart: Heavy whipping cream,
1 T: Fresh garlic, minced
3 each: Jalapeanos,
2 t: Chili powder or ground cumin 2 1/2 md Red onions, diced fiely
Fresh parsley,
Salt & Pepper to taste,
12 each: Butterfly shrimp for,
Cornstarch,
-garnish, 3 for every plate
Water,
** Seafood Seasoning **,

Directions:

Filling: Saute corn, cilantro, garlic, red onions, and jalapeanos in
butter. Let cool. Add all other ingredients and mix until
incorporated. Stuff quail and bake at 350 for 6 minutes or light
brown in color. Sauce: Add all ingredients in a saucepan and leat
until a boil starts; add in a cornstarch and water solution. You
must stir constantly until sauce thickens; remove from heat. Garnish:
In a saucepan cook 3 butterfly shrimp for every quail in butter.
Sprinkle parsley over entire plate. by: John Baker Winner of the
Slidell Sentry News Chefs Sentry Grand Prize.

Submitted By EARL CRAVENS On 11-17-94


Source from luhu.jp