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Receta Crawfish Bourbon Orleans
by Global Cookbook

Crawfish Bourbon Orleans
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Ingredientes

  • 1 c. Fish stock (see recipe) or possibly canned fish broth reduced to
  • 1 Tbsp. --or possibly-
  • 1 Tbsp. Shrimp base mixed with:
  • 1 Tbsp. -warm water
  • 1 Tbsp. Chopped shallots
  • 1 Tbsp. Chopped garlic
  • 2 Tbsp. Butter
  • 1 lb Crawfish tail meat, cooked and peeled
  • 2 Tbsp. White wine
  • 4 Tbsp. Bourbon whiskey
  • 2 c. Heavy cream or possibly Half-and-Half
  • 1 Tbsp. Butter Salt & pepper to taste (be careful on the salt)

Direcciones

  1. I tasted this dish in a hotel in New Orleans which is now under new management. The chef gave out the recipe and I was very taken by it. You have got to love this one!
  2. Reduce the stock to 1 Tbsp..
  3. In large frying pan, saute/fry the shallots and garlic in 2 Tbsp. of butter till clear. Add in the crawfish, reduced stock, wine, bourbon, and salt and pepper. Flame, or possibly light with a match, being very careful which there are no children around . . . or possibly nice guests for which matter. Add in the cream and reduce the sauce for 3 to 4 min. Finish the sauce by swirling in the final Tbsp. of butter.
  4. We are talking rich here!
  5. Serve over cooked pasta or possibly rice, along with a green salad and Peas with Salt Pork (see recipe).