| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 3 |
tb |
All purpose flour |
| 1/4 |
c |
Finely diced onions |
| 1/4 |
c |
Finely diced celery |
| 3/4 |
c |
Fish stock or clam juice |
| 2 |
tb |
Minced cilantro |
|
|
Salt and pepper to taste |
| 1 1/2 |
lb |
Shrimp; peeled and deveined |
| 1 |
ts |
Fresh lime juice |
INSTRUCTIONS
This recipe comes from one of my favorite restaurants in Park City. I read
about it in a local cookbook called A Taste Of Park City Past & Present.
Melt butter in saucepan over medium heat. When melted, stir in flour and
cook, stirring constantly for 3 to 5 minutes until flour is golden brown.
Add onions, celery and garlic. Continue to stir 3 to 5 minutes more. Whisk
in stock or clam juice. When well blended, add cilantro and seasonings.
Cook for 3 minutes. Stir in shrimp. Cover and cook for 5 minutes or until
sauce is thick and flavors are blended. Add lime juice just before serving.
Serve over rice or pasta.
RG's tips: 1. The first time I made this, I didn't have fish stock or clam
juice so I used the shrimp shells in a cup of water and cooked it down to
3/4 cup. It worked just fine but not as well as fish stock or clam juice.
2. If I remember correctly, the second time I made this dish, I only used 2
tablespoons of flour and it came out better. It's one of those ingredients
you will have to experiment with.
Posted to recipelu-digest by Reluctant Gourmet <reluctg@pcfastnet.com> on
Mar 11, 1998
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