Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Unsalted butter |
| 2 tablespoons | Flour |
| ½ cup | Eggplant |
| ¼ cup | Onion |
| 1 cup | Shrimp stock |
| ¾ teaspoon | Kosher salt |
| ½ teaspoon | Cayenne |
| ¼ teaspoon | Crushed red chiles |
| ½ cup | Cream |
| 12 \N | Tiger prawn |
HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAMEWHISK IN FLOUR UNTIL BUBBLYREMOVE FROM HEAT HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS AND EGGPLANT PUREEHEAT AND STIR FOR 2-3 MINUTES STIR IN STOCK AND BRING TO THE BOIL STIR IN SALT, CAYENNE, RED CHILES, AND ROUX HEAT AND STIR FOR 4-5 MINUTES, OVER A MODERATELY-HIGH FLAME ADD CREAM, HEAT AND STIR FOR 1- 2 MINUTES ADD SHRIMP, HEAT AND STIR FOR 1-2 MINUTES, UNTIL PINK REMOVE FROM HEAT KEEP WARMED IN A BAIN MARIESERVE WARM Recipes sent to me from Bill, wight@...