Scampi Flamingo
From notyourmomma 16 years agoIngredients
- 3/4 cup of butter divided use shopping list
- 1 large onion minced shopping list
- 1 stalk of celery minced shopping list
- 1 carrot finely chopped shopping list
- 4 sprigs of fresh thyme shopping list
- 2 lbs. of large shrimp in their shells shopping list
- 1/4 cup of cognac shopping list
- 1 1/2 cream shopping list
- 1/2 cup of milk shopping list
- 1/2 cup of sherry shopping list
- 1/2 cup of a basic bechamel shopping list
- 1/2 teaspoon of salt shopping list
- 1 teaspoon of lemon juice shopping list
- ******Blender version of a bechamel ****** shopping list
- 1/4 cup of soft butter shopping list
- 1 teapoon of salt shopping list
- 6 tablespoons of flour shopping list
- 1/4 teaspoon of white pepper shopping list
- 2 cups of steaming hot milk shopping list
How to make it
- Make the blender bechamel sauce and reserve
- **Into container of electric blender put in the butter, salt, flour, pepper and hot milk. Cover container and turn motor on low speed, blend for 30 seconds. Turn to high speed and blend another 30 seconds.
- Pour into a double boiler and cook over simmering water for 15 minutes, stirring occasionally. Reserve. Makes one pint.
- **********************************************************************
- in a heavy skillet, heat 1/2 cup of butter, add the onion, celery, carrot and thyme.
- Cook for 10 minutes until the vegetables are tender and lightly brown.
- Add shrimp and cook for five minutes. Don't burn the veggies.
- Add the cognac and ignite and let the flame burn out.
- Remove the shrimp, cool slightly peel and devein.
- Add to skillet, cream, milk, sherry and 1/2 cup of the basic bechamel.
- Simmer for 10 minutes until the sauce reduces to the consistency of heavy cream.
- Add 1/2 teaspoon of salt and a teaspoon of lemon juice.
- Replace the shrimp and heat through for five minutes.
- At service, remove shrimp from sauce to hot serving dish.
- Swirl in last 1/4 cup of butter into sauce and strain over shrimp.
- Serve with rice pilaf or noodles.
People Who Like This Dish 6
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