Broccoli cardinale
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green onions; bulbs only, minced | |
| 6 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Light cream |
| ¼ | cup | Catsup |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Tabasco sauce |
| 2 | teaspoons | Lemon juice |
| 1 | ounce | Brandy |
| 1 | pounds | Boiled; chopped shrimp |
| Paprika | ||
| 2 | packs | Frozen broccoli |
Directions
Saut‚ onions in 4 tablespoons butter, about 5 minutes. In another saucepan melt remaining butter, blend in flour. Add cream and catsup, stirring constantly until it thickens. Add salt. pepper. Tabasco sauce and lemon juice. Flame brandy; stir into sauce. Combine contents for both pans; add shrimp and stir.
Cook broccoli according to package directions; drain. Place in a greased casserole and pour sauce over it. Garnish with paprika and put into a 350 degree oven for about 10 minutes.
Note: This recipe makes more sauce than is needed for the broccoli. It can also he used as an entree without the broccoli.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .