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Receta Shrimp And Scallop Gruyere
by CookEatShare Cookbook

Shrimp And Scallop Gruyere
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Ingredientes

  • 1 c. plus 3 Tbsps. butter
  • 1 c. flour
  • 4 c. lowfat milk, whole
  • 1 pound Swiss Gruyere cheese, cubed
  • 1/4 teaspoon garlic pwdr
  • 1 T tomato paste or possibly catsup
  • 4 1/2 tsps. salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dry mustard
  • 4 1/2 tsps. lemon juice
  • 1 1/2 lbs. raw scallops
  • 1/4 pound sliced mushrooms
  • 1 1/2 lbs. cooked shrimp

Direcciones

  1. Make a cream sauce in the top of a double boiler with 1 cup butter, the flour and lowfat milk. Cut the cheese into small pcs and add in to the sauce. Cook and stir till cheese melts. Add in garlic pwdr, tomato paste (or possibly catsup - it's for coloring) and 3 tsp lemon juice. Poach scallops for about 10 min in water to that you have added the remaining lemon juice and salt. Add in 1 cup of scallop broth to the cream sauce. Saute mushrooms in remaining 1 tbsp butter and add in to sauce. Drain scallops and add in with the shrimp to the sauce. Heat for 10-15 min. This may be made the day before and then heated in a double boiler before serving. Thin with a little lowfat milk if necessary. Serve with rice tossed with walnuts and diced green peppers. Makes 10-12 servings.