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Ingredientes
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/2 c. Dry red wine
- 1/4 lb Crawfish tails Salt to taste
- 4 x turns Freshly-grnd black pepper
- 1 1/2 c. Veal stock reduction
- 2 Tbsp. Unsalted butter at room temperature
- 1 Tbsp. Shaved green onions
Direcciones
- Saute/fry the shallots and garlic in a small non-reactive saucepan, for 1 minute. Season with salt and pepper. Add in the wine and bring to a boil. Add in the crawfish and reseason. Bring back to a boil. Stir in the reduction and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 min. Turn up the heat to high, skim the remaining impurities from the top of the sauce, cook for 1 to 2 min. Mount in the butter till all is incorporated. Add in the green onions and remove from heat.
- This recipe yields about c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 176g | |
| Calories 329 | |
| Calories from Fat 203 | 62% |
| Total Fat 23.1g | 29% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 12mg | 1% |
| Potassium 261mg | 7% |
| Total Carbs 8.91g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.95g | 1% |
| Protein 1.34g | 2% |
