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Shrimp Bisque

Sunday, 28 February 2010 16:27 administrator
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1 lb. shrimp, cooked
4 tbsp. butter
4 tbsp. flour
1 qt. milk
1 tsp. Worcestershire sauce
Dash of Tabasco
3 twists lemon peel
1/4 c. sherry
Dash nutmeg
Salt and pepper to taste

 

Clean shrimp, removing vein. Put through coarse food grinder or chop coarsely in food processor. Make a white sauce with the butter, flour, milk and seasonings. Add the shrimp and wine and just heat through. Taste and correct seasoning if necessary and serve immediately.
Last Updated on Sunday, 28 February 2010 16:30
 

Marlot wine sauce

Sunday, 14 February 2010 15:30 Dominic
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Merlot Wine Sauce
Makes about 1 cup
Total preparation time: 1 hour and 15 minutes
INGREDIENTS
3 cups Merlot or Cabernet Sauvignon (or one 750 ml bottle)
3 cups beef or chicken broth
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon unsalted butter
Salt and freshly ground black pepper to taste
DIRECTIONS
  1. Combine the wine, broth, shallots, and thyme in a nonreactive saucepan. Bring to a boil over high heat. Reduce the heat and simmer for 45 minutes to 1 hour until reduced to about 1 1/2 cups. The sauce should have a thick, syrupy consistency. (The sauce may be made up to one day ahead at this point. Reheat before proceeding.)

2. Remove the sauce from the heat and whisk in the butter. Season with salt and pepper. Serve immediately.
 

Lacich

Monday, 25 January 2010 18:02 administrator
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Last Updated on Monday, 25 January 2010 19:51