| 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
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