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Recipe for :

Crabmeat Broussards
 
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"This recipe is from Chef Harvey H. Loumiet III - responsible for one of New Orlean's finest restaurants".

Ingredients

8 jumbo shrimp, peeled and butterflied
1 Tbsp. butter
1 oz. olive oil
1 small onion, diced
4 artichoke hearts, chopped
1 clove garlic, minced
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1 cup heavy cream
4 oz. Brie cheese
3/4 lb. jumbo fresh lump crabmeat
1/2 cup bread crumbs
1 Tbsp. whole thyme leaves
3 Tbsp. olive oil

Method

Preheat oven to 400ºF.

In large skillet, melt butter and sauté shrimp. Set aside to cool.

In heavy saucepan, heat olive oil. Sauté onion, artichoke and garlic over medium heat until onion becomes limp. Sprinkle flour and mix well.

Deglaze with white wine then add stock. Reduce heat and let stand 2 - 3 minutes.

Take Brie and scrape off white skin and cut into small pieces. Add Brie to cream sauce and stir until all cheese is melted and mixed well. Let cool.

Mix breadcrumbs, thyme and olive oil and set aside.

After cheese mixture has cooled, gently fold in crabmeat.

Place one shrimp in the center of 2 x 1/2 oz. oven-proof dish, so that it stands. If you have a problem, make butterfly cut deeper. Spoon crabmeat mixture around shrimp and sprinkle with breadcrumb mixture. Repeat with remaining shrimp.

Place dish on pan and place in preheated oven for 15 - 20 minutes or until hot and bubbly.

Serves 4

Shirley Cline

 
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