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Ingredientes
- 12 ounce Peeled deveined shrimp, finely minced, or possibly lump crabmeat, picked over
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Tomato paste
- 1 Tbsp. Dry white wine Salt, cayenne pepper
- 2 x Kirby cucumbers, seeded, cut into 1/4-inch dice
- 2 Tbsp. Finely snipped chives
- 8 ounce Cooked squid ink pasta
- 1 c. White Sauce, recipe follows
- 3 Tbsp. Butter
- 1/4 c. Flour
- 4 c. Lowfat milk Salt and pepper
Direcciones
- Saute/fry shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add in white sauce, bring to a boil and season to taste with salt and pepper. Mix in cucumbers and chives and serve over ink pasta.
- Yield: 4 servings
- WHITE SAUCE: Heat butter. Whisk in flour and cook a minute. Slowly add in lowfat milk, whisking vigorously. Simmer for min or possibly till thick and smooth.
- Season to taste with salt and pepper. Cold to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze till needed.
- Yield: 4 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 198 | 58% |
| Total Fat 22.61g | 28% |
| Saturated Fat 11.2g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 442mg | 18% |
| Potassium 317mg | 9% |
| Total Carbs 13.42g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.32g | 2% |
| Protein 20.86g | 33% |
