| 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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