| 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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