| 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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