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Different than a classic sauce pan, the Saucier is designed for foods requiring frequent stirring or whisking, broadly curved at the base it rises up at a straight angle near the top, making the mouth wider than the base enabling easier access to the ingredients when preparing foods such as sauces, custards, puddings, rice dishes, and accomplishing tasks such as braising, poaching or reducing stocks to prepare a sauce, gravy, or a demi-glace, where repetitive motions require stirring or whisking.
Compatibility; Gas, Electric, Induction, Freezer Safe, Dishwasher Safe, Oven safe to 800°F without lid, Broiler & Grill Safe without lid
The Cookware of the Future Here Today!
FLORIDA SHRIMP NEWBURG
PREPARATION TIME: 30 Minutes – makes 4 servings
4 tablespoons unsalted butter
4 tablespoons Florida shallots, diced
½ pound fresh Florida mushroom, sliced #4 cutting cone
10 ounces cream of shrimp soup
1 cup Half & Half
1/3 cup Dry sherry or Sauvignon Blanc
1 teaspoon Parmesan cheese, grated #1 cutting cone
1½ pounds Gulf shrimp cooked, peeled and deveined
4 puff pastry shells, baked
Melt the butter in the saucier over medium heat 300°F (150°C). Add shallots and mushrooms; sauté for 3 to 4 minutes.
Add the sherry and allow the alcohol to burn off, about 1 minute. Whisk in the Half & Half, soup, mustard, and Parmesan cheese. Reduce the heat to medium-low 225°F (110°C) and simmer 8 to 10 minutes to blend flavors.
Add shrimp and simmer for 5 minutes, stirring often.
To service, spoon shrimp and sauce into pastry shells. Can be served over rice or toast points.
Nutritional Value Per Serving: Calories 711, Calories from Fat 42, Total Fat 42g, Saturated Fat 16g, Trans Fatty Acid 1g, Cholesterol 327mg, Total Carbohydrates 34g, Protein 45g, Omega 3 Fatty Acid 1g
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