Oct 7

Recipe: Shrimp Montrachet from Crumpets Restaurant & Bakery | WOAI.COM: San Antonio News

Recipe: Shrimp Montrachet from
Crumpets Restaurant & Bakery

 

 Reported by: Shelly Miles
Email: ShellyMiles@woaitv.com
Last Update: 10/01/2009

Ingredients:

  • Cooked cappellini for 4, set aside
  • 1 lb. large shrimp, peeled and deveined
  • 2 oz. unsalted butter
  • 1 cup cream
  • ½ cup dry white wine- you want some quality here, this imparts flavor
  • 1 tbspn. finely minced fresh garlic
  • 2 tbspn. white roux
  • ½ cup all purpose flour
  • Lemon juice
  • Salt & Pepper

In shallow pan, add salt and pepper to flour then dredge shrimp. In sauce pan sautee shrimp in butter – don’t over cook- remove and set aside. In same sauce pan add cream, wine, garlic, and lemon juice and heat to simmer, add roux and stir until slightly thickened. Replace shrimp in sauce and heat for one minute. Place cappellini on serving plate, pour sauce over pasta, placing shrimp on top, serve.

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Oct 7

As seen on: 4 San Antonio Living (07/24/02)
Crumpets Restaurant & Bakery

Talapia with Fresh Mushroom Sauce

Ingredients:

  • 2 – 8 oz. filets of fresh talapia
  • 2 T. flour
  • Dash of salt and pepper
  • Juice of one lemon
  • 1 T. clarified butter or olive oil
  • 1-1/2 cup sliced mushrooms
  • 1 T. chopped shallots
  • 1/4 cup chopped green onions
  • 1 cup dry white wine
  • Dash of thyme
  • T. of roux
  • 1/2 cup chicken broth or 1 t. chicken base

Directions for Sauce: In a medium size sauté pan, heat olive oil or butter. Sauté shallots, green onions and mushrooms. Add juice of one lemon. Add 1/2 cup wine and chicken broth or base. Bring to a slow boil. Add roux to thicken. Set aside.

Directions for Talapia: Mix flour, salt and pepper, and dredge fish. Place fish in the same saucepan, preheated, with heated butter or oil. Sauté one side until golden, then the other. Cook until done, depending on thickness, about 5-7 minutes.

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3920 Harry Wurzbach, San Antonio, TX 78209 Voice 210.821.5600 Fax 210.821.5624