| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 3 | Green onions; bulbs only, minced | |
| 6 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Light cream |
| 1/4 | c | Catsup |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Tabasco sauce |
| 2 | ts | Lemon juice |
| 1 | oz | Brandy |
| 1 | lb | Boiled; chopped shrimp |
| Paprika | ||
| 2 | pk | Frozen broccoli |
INSTRUCTIONS
Saut. onions in 4 tablespoons butter, about 5 minutes. In another saucepan melt remaining butter, blend in flour. Add cream and catsup, stirring constantly until it thickens. Add salt. pepper. Tabasco sauce and lemon juice. Flame brandy; stir into sauce. Combine contents for both pans; add shrimp and stir. Cook broccoli according to package directions; drain. Place in a greased casserole and pour sauce over it. Garnish with paprika and put into a 350 degree oven for about 10 minutes. Note: This recipe makes more sauce than is needed for the broccoli. It can also he used as an entree without the broccoli. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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