| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| Sauce; (recipe follows) | ||
| 4 | Shrimp; peeled & deveined | |
| 4 | Oysters | |
| Blackened Seasonings to taste | ||
| Melted Butter as needed | ||
| 1 | c | Chopped Spinach |
| 4 | Mushrooms; sliced | |
| 2 | oz | Lump Crab Meat |
| 2 | tb | Chopped Green Onion |
| 4 | oz | Monteray Jack cheese; grated, (up to 5) |
| Garlic Bread | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/4 | Onion; chopped | |
| 1 | c | Shrimp stock or water |
| 1/2 | c | White wine |
| 1 | pn | Cayenne |
| 1 | ts | Salt |
| 1 | c | Whipping cream |
INSTRUCTIONS
SAUCE Another pick from the Houston Chronicle... Make sauce and set aside. Season shrimp & oysters with blackened seasonings. Melt butter in hot saute pan. Saute shrimp & oysters, about 2 minutes per side. Add spinach, mushrooms, crab meat & green onion. Saute until mushrooms & green onion soften. Fold in sauce, and bring to a simmer. Pour in heatproof dish; top with cheese. Place under a broiler until cheese melts. Use garlic bread pieces as dippers. serving: 4 Sauce: Melt butter in a saucepan; whisk in flour & chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne & salt; simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat & set aside. Use as directed above. Posted to recipelu-digest Volume 01 Number 526 by jecraig@lan-inc.com on Jan 14, 98
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”