Pasta,
Seafood and Eggs:
Shrimp
Marinière
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1/2
cup butter or margarine
1
cup finely chopped shallots
3
tablespoons flour
2
cups milk
1/2
teaspoon salt
1/4
teaspoon cayenne pepper
1/3
cup white wine
1-1/2
pounds shrimp, boiled and peeled
1
egg yolk, beaten
TO
PREPARE:
In
a medium skillet, melt butter and sauté shallots until tender.
Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly.
Stir in milk until smooth. Add salt, pepper and wine. Cook
about 10 minutes more. Remove from heat, add shrimp and quickly stir
in egg yolk. Return to heat and slowly cook until heated through.
Place in ramekins and sprinkle tops with red pepper and heat under broiler
until piping hot; or serve over rice or in pastry shells. Recipe
may be frozen and reheated, but not over too hot a flame or mixture might
separate.
SERVES:
4
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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