Читать книгу Dinner with Cecile and William: A Cookbook - Cecile Charles - Страница 36

Shrimp Cream

Can be rolled in various leafy vegetables, like butter lettuce, or served on savory toast points (see Savory Toast Points).

Ingredients:

Roux (See Recipe for Basic Roux)

1½ cups warmed milk

3 cups de-veined fresh baby shrimp, crushed, chopped, and strained

⅔ cup heavy cream

9 Tablespoons of dry white wine, preferably Sherry (or Riesling)

1 cup mozzarella cheese, shredded

1 Tablespoon lemon zest

½ teaspoon tarragon

½ teaspoon white pepper

Directions:

Add warmed milk to roux.

Stir.

Continue to cook over medium heat, stirring constantly, until sauce begins to thicken.

Add shrimp.

Stir.

Simmer, stirring constantly, over very low heat, until mixture thickens.

Add cream, sherry, cheese, zest, tarragon, white pepper.

Stir.

Cool.