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Capt'n Jack's seafood cream sauce




Source of Recipe


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Recipe Introduction


This rich, versatile sauce recipe can be used for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus.

A suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells.



List of Ingredients







Makes 4 to 8 servings

1 stick butter

2 onions, chopped

1 bunch green onions, chopped

¼ cup minced celery

Garlic to taste

1 pound medium shrimp, peeled (or crawfish or lump crabmeat)

½ cup flour

1 quart whole milk

1 pint heavy cream

1 tablespoon Worcestershire sauce

1/3 cup dry white wine (optional)

½ bunch parsley, minced

Salt and white pepper

½ teaspoon cayenne (optional)

1 or 2 bay leaves

Chopped mushrooms (optional)

In a saucepan melt butter and add onions, green onions, celery and garlic. Add shrimp and cook until shrimp turn pink. Add flour and stir in completely. Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness. Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using. Let seasonings marry, over low heat, about 5 minutes. Stir well.


Recipe