| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Pasta-pd, Sauces-pd | 4 | Servings | |
INGREDIENTS
| 12 | oz | Peeled deveined shrimp, finely chopped, or lump crabmeat, picked over |
| 2 | tb | Unsalted butter |
| 1 | tb | Tomato paste |
| 1 | tb | Dry white wine |
| Salt, cayenne pepper | ||
| 2 | Kirby cucumbers, seeded, cut into 1/4-inch dice | |
| 2 | tb | Finely snipped chives |
| 8 | oz | Cooked squid ink pasta |
| 1 | c | White Sauce, recipe follows |
| 3 | tb | Butter |
| 1/4 | c | Flour |
| 4 | c | Milk |
| Salt and pepper |
INSTRUCTIONS
WHITE SAUCE Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta. Yield: 4 servings WHITE SAUCE: Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed. Yield: 4 cups PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <[email protected]> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6545 Posted to MC-Recipe Digest V1 #550 by [email protected] (Shermeyer-Gail) on Apr 04, 1997
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