Yield: 1 Servings
|¼ cup||Unsalted butter|
|3 tablespoons||All purpose flour|
|¼ cup||Finely diced onions|
|¼ cup||Finely diced celery|
|¾ cup||Fish stock or clam juice|
|2 tablespoons||Minced cilantro|
|\N \N||Salt and pepper to taste|
|1½ pounds||Shrimp; peeled and deveined|
|1 teaspoon||Fresh lime juice|
This recipe comes from one of my favorite restaurants in Park City. I read about it in a local cookbook called A Taste Of Park City Past & Present.
Melt butter in saucepan over medium heat. When melted, stir in flour and cook, stirring constantly for 3 to 5 minutes until flour is golden brown.
Add onions, celery and garlic. Continue to stir 3 to 5 minutes more. Whisk in stock or clam juice. When well blended, add cilantro and seasonings.
Cook for 3 minutes. Stir in shrimp. Cover and cook for 5 minutes or until sauce is thick and flavors are blended. Add lime juice just before serving.
Serve over rice or pasta.
RG's tips: 1. The first time I made this, I didn't have fish stock or clam juice so I used the shrimp shells in a cup of water and cooked it down to ¾ cup. It worked just fine but not as well as fish stock or clam juice.
2. If I remember correctly, the second time I made this dish, I only used 2 tablespoons of flour and it came out better. It's one of those ingredients you will have to experiment with.
Posted to recipelu-digest by Reluctant Gourmet <reluctg@...> on Mar 11, 1998