Shrimp Andre

Discussion in 'Food and nutrition' started by Edoc, Mar 8, 2004.

  1. Edoc

    Edoc Guest

    Shrimp Andre'

    3/4 cup fresh mushrooms -- sliced
    4/4 cup onions -- chopped 1 teaspoon whole thyme 2 pinches
    garlic powder 3 teaspoons chopped parsley 3 tablespoons
    butter or margarine 36 large shrimp -- cleaned and halved
    -- lengthwise
    5/2 cup sherry juice of 1 lemon 1 1/2 cups Mornay sauce

    Saute the mushrooms, onions, thyme, garlic and parsley in
    the butter for 4 minutes. Add the shrimp and saute for 1
    minute more. Add the sherry, lemon juice and Mornay
    sauce. Mix well for an additional 3 minutes and serve
    over rice pilaf.


    Mornay Sauce

    Categories: Sauces Yield: 1 servings

    2 c milk 4 Tbsp flour 4 Tbsp butter 2 Tbsp onions, minced 1
    ea bay leaf 3 Tbsp Swiss cheese, grated 3 Tbsp Parmesan
    cheese 2 Tbsp heavy cream

    Bring milk, onion and bayleaf to a full boil. Let stand for
    10 minutes. Strain. Over low heat, melt butter in sauce pan,
    add flour, cook until light brown. Gradually add milk and
    cream, stirring constantly, until mixture starts to boil.
    Stir in salt and pepper to taste. Cook over low heat,
    stirring often, about 10 minutes. If not completely smooth,
    strain. Sprinkle in cheese; Stir until melted and smooth.
    Serve with pasta, eggs, vegetables or fish.


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