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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From The Times-Picayune - Marcelle recalled this dish from her Commander's Palace days when she wanted to make a light al fresco meal. She served it on risotto cakes with garlic. Risotto Cakes With Garlic. Ingredients:
3 tablespoons butter |
3 tablespoons all-purpose flour |
3 cups shrimp stock (or chicken stock) |
3 tablespoons sour cream |
1/2 lb white button mushrooms, wiped clean and sliced |
1/4 cup white onion, chopped |
1/4 cup green onion, chopped (with tops) |
2 tablespoons basil, chopped |
1/4 cup heavy cream |
60 shrimp, medium-size, peeled and deveined |
salt, to taste |
black pepper, freshly ground, to taste |
Directions:
1. Melt the butter in a small saucepan and add the flour. Whisk over medium heat until the roux is pale blond, smooth and bubbly.
2. Bring the stock to a boil in a large saucepan. Add the roux and mix well. Add the sour cream and blend. Add the mushrooms, onions, green onions and basil.
3. Simmer for 5 minutes. Add the cream and stir well to blend. Add the shrimp and continue to simmer until they turn pink, 3 to 4 minutes. Season with salt and pepper, and serve immediately over the risotto cakes.
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