Capt'n Jack's Seafood Cream Sauce Recipe

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Ingredients:

Serving

1/2 cup butter
2 onions, chopped
1 bunch green onion, chopped
1/4 cup celery, minced
garlic , to taste
1 lb medium shrimp, peeled (or crawfish or lump crabmeat)
1/2 cup flour
1 quart whole milk
1 pint heavy cream
1 tbsp worcestershire sauce
1/3 cup dry white wine (optional)
3/4 cup parsley, minced
salt , to taste
white pepper , to taste
1/2 tsp cayenne (optional)
1 bay leaf (2 ok too)
1 cup mushroom, chopped (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	608.44 Kcal (2547 kJ)
Calories from fat	416.65 Kcal
		% Daily Value*
Total Fat	46.29g	71%
Cholesterol	147.41mg	49%
Sodium	960.87mg	40%
Potassium	439.96mg	9%
Total Carbs	37.13g	12%
Sugars	7.92g	32%
Dietary Fiber	2.54g	10%
Protein	11.49g	23%
Vitamin C	10.8mg	18%
Vitamin A	0.1mg	5%
Iron	1.7mg	10%
Calcium	255.5mg	26%

Amount Per 100 g
Calories	186.53 Kcal (781 kJ)
Calories from fat	127.73 Kcal
		% Daily Value*
Total Fat	14.19g	71%
Cholesterol	45.19mg	49%
Sodium	294.57mg	40%
Potassium	134.88mg	9%
Total Carbs	11.38g	12%
Sugars	2.43g	32%
Dietary Fiber	0.78g	10%
Protein	3.52g	23%
Vitamin C	3.3mg	18%
Iron	0.5mg	10%
Calcium	78.3mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.5

Points
17

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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