<strong>Shrimp and Crab Butter and Cream Sauce - April 9, 2004</strong>
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Shrimp and Crab Butter and Cream Sauce - April 9, 2004

Brad Beyer, Red Bean's Bayou Grill
"Cooking with KAKE" - Recipe of the Week
Ingredients:


  • 1/2 LB. Butter
  • 3 TBLS Flour
  • 1/4 Cup Fine Diced Onion
  • 1 Cup Heavy Cream
  • 1 Cup Seafood Stock
  • 1/2 Teaspoon Salt
  • 1/2 teaspoon Cayenne Pepper
  • 3/4 LB. Raw Peeled and Deveined Shrimp
  • 1 Cup Crab Meat (well packed)
Directions:

  1. Place half of the butter in a saute' pan, add onions and simmer until onions are clear in color.
  2. Add flour let this simmer for about 1 minute, constantly stirring, do not let the roux turn brown.
  3. Add seafood stock slowly while continously stirring.
  4. Add remaining butter, allow to fully melt.
  5. Add heavy cream slowly, continue to stir.
  6. Add salt and cayenne pepper.
  7. Add crab and shrimp, continue cooking until shrimp are nice and firm, pink to orange in color.
  8. Serve over your favorite fish.

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