Shrimp Chippewa
Created by dienia b on June 29, 2015
- Servings: 6
- Prep Time: 60m
- Cook Time: 30m
- Recipe #19776
Ingredients
- FOR POACH
- 1 pound shrimp
- 6 tablespoons scallions, minced
- 1 1/2 cups fish stock
- 18 ounces mushrooms (1/4ed)
- 1 tablespoon garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon cayenne
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1⁄2 teaspoon paprika
- VOLOUTE SAUCE
- 9 tablespoons butter
- 9 tablespoons all-purpose flour
- 4 1/2 cups fish stock
- 1 teaspoon salt
- 1 teaspoon white pepper
- Nutmeg (1 dash)
- FOR SIDE
- 6 ounces bread slices (6 slices French bread, 2-inch slices warm)
- Butter
How to Make
-
Step 1: Poach until shrimp and mushrooms cooked. cool.
-
Step 2: Peel shrimp add back to stock.
How to Make
-
FOR THE SAUCE
-
Step 3: Mix butter and flour to make roux.
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Step 4: Add spices
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Step 5: Add stock, cook until thick.like cream.
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Step 6: Fold in roux to stock warm.
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Step 7: Serve with warm bread on side in bowl.