| 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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