Golden Poppies our State Wildflower

Thursday, May 1, 2014


This may also be made with veal, ham, white fish, salmon or chicken

serves 4-6
1/2 cup chopped red bell pepper
1/4 cup butter
1 cup minced onion
2 cloves garlic smashed and minced
1 cup  sliced mushrooms
1 cup minced celery
1 1/2 tbsp all purpose flour
1 cup light cream
1 cup chicken stock

2 large egg yolks
3 cups shelled & deveined cooked shrimp or chopped cooked meat
1/2 tsp salt
1 tsp paprika
2tbsp sherry ( optional)

Saute the peppers, celery and onions in a skillet in the butter for about 4 mins.
Add the mushrooms and garlic,turn down heat to high simmer, and sweat down for 3 mins..do not brown.
Remove the vegetables (set aside), add the flour to the cooking liquor, and cook over heat for about 2 mins until it becomes thick, then gradually add the warmed chicken stock, & sherry stirring to make a thick sauce.
Lower the heat and gradually add the double cream, again continue stirring to smooth sauce.
Add the shrimp, if large chop into bite sized, and mix well, adding the cooked vegetables.
Cook for 2 mins, then add 3 tbsp sauce to the beaten egg yolks, slowly add this to the simmering shrimp and vegetable sauce, mix well and check seasoning.
Sprinkle with paprika and serve over cooked noodles or rice.
This also makes a great pot pie/tart/vol au vent filling.

Variations add any vegetables that are local and are great in sauces and stews.

EAT LIKE ROYALTY..more often

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