/05

Casserole of Shrimp Bordelaise

Source: Beggars Banquet

1/2 c. butter
1 c. chopped green onions
1 c. chopped mushrooms
3/4 c. finely chopped celery leaves
1 c. butter
6 tomatoes peeled, seeded & coarsely chopped
3 lbs. large, peeled & deveined shrimp
beurre manie (recipe follows)
4 egg yolks
1 c. cream
1/2 c. brandy
pinch nutmeg
salt, pepper & tobassco

Heat 1/2 c. butter in a large, heavy-bottomed pan and saute onions, shallots, celery and mushrooms slowly for 5 minutes. Add 1 c. butter and the tomatoes and cook until the tomatoes begin to disintegrate. Add the shrimps, raise the heat and cook and stir until the shrimps turn pink. Thicken with beurre manie. Beat the yolks and cream together and add the to the mixture. Then flame with brandy. Season to taste.

Beurre Manie
4 oz flour
4 oz butter

In a mixing bowl, combine the flour and butter. Mix well and form the mixture into a long roll about 1-inch thick. Wrap the mixture in plastic wrap. Chill until firm.

NOTES:
Use this to thicken sauces and soups. Use a little at a time and stir into boiling hot (or near boiling hot) sauces so it breaks down properly and begins to thicken the liquid.

You can also use arrowroot in place of the Beurre Manie.