| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sauce | 16 | Servings | |
INGREDIENTS
| 1/3 | c | Unsalted butter |
| 2 | tb | Flour |
| 1/2 | c | Eggplant |
| 1/4 | c | Onion |
| 1 | c | Shrimp stock |
| 3/4 | ts | Kosher salt |
| 1/2 | ts | Cayenne |
| 1/4 | ts | Crushed red chiles |
| 1/2 | c | Cream |
| 12 | Tiger prawn |
INSTRUCTIONS
HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAMEWHISK IN FLOUR UNTIL BUBBLYREMOVE FROM HEAT HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS AND EGGPLANT PUREEHEAT AND STIR FOR 2-3 MINUTES STIR IN STOCK AND BRING TO THE BOIL STIR IN SALT, CAYENNE, RED CHILES, AND ROUX HEAT AND STIR FOR 4-5 MINUTES, OVER A MODERATELY-HIGH FLAME ADD CREAM, HEAT AND STIR FOR 1- 2 MINUTES ADD SHRIMP, HEAT AND STIR FOR 1-2 MINUTES, UNTIL PINK REMOVE FROM HEAT KEEP WARMED IN A BAIN MARIESERVE WARM Recipes sent to me from Bill, wight@odc.net
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