Shrimp and Crab Poulette RecipeDescription : |
| Full Text : In a saucepan melt 1/4 cup butter; add onions and shrimp; cook over medium heat 4 to 5 minutes. Add white wine and sherry and bring mixture to a boil. Remove from heat. In a separate large saucepan ( or deep iron casserole dish) melt remaining butter; add flour and stir with a wire whisk until blended. Slowly add milk and cream, stirring constantly. Cook, stirring constantly, until sauce is thickened and smooth. Season with lemon juice, salt and pepper, blending juice in slowly. In a small bowl, lightly beat egg yolks with a little of the hot white sauce, and stir into the remaining sauce. Combine sauce with shrimp mixture. Add crab meat. If in a frying pan, simmer 5 minutes, then serve on rice. This may be put into deep casserole dish and kept in 250° oven for as long as necessary before serving. Also, this may be frozen or made ahead and warmed up. If the sauce seems to separate slightly just stir quickly before serving. Serves 6. |
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