| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Butter |
| 2 | Shallots; chopped | |
| 1 | c | White wine |
| 2 | tb | Madeira wine ( or Dry Sherry) |
| 1 | ts | Mustard |
| 1 | pn | Cayenne |
| 1 1/2 | c | Fresh cream |
| 3/4 | lb | Crab meat |
| 3/4 | lb | Shrimp; cleaned and deveined |
| 3 | tb | Grated Gruyere or Comte |
| Salt and pepper |
INSTRUCTIONS
>From the book " Les Meuilleres Recettes Pour Recevoir" 1. Melt the butter in a skillet and cook the shallots until translucent (1 minute) 2. Add the wines and cook over high heat until reduced by half 3. Add the mustard and cayenne and cook 2 minutes 4. Add the cream and cook a further 5 minutes to thicken 5. Stir in the seafood , seasonings and cook just until shrimp are opaque 6. Serve topped with the grated cheese Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Nov 07, 1997
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