Shrimp buttercream sauce

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 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@...

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