"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SEAFOOD TOPPING FOR FISH Recipe

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This recipe for SEAFOOD TOPPING FOR FISH, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve McNemar
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 SMALL SWEET ONION CHOPPED
1 CUP GREEN ONIONS CHOPPED
3 TABLESPOONS MINCED GARLIC
WORCHESTERSHIRE SAUCE
1 LEMON
3 TABLESPOONS MARGARINE
CAJUN SEASONING
8 OZ HEAVY WHIPPING CREAM
1 LB CRAWFISH OR SHRIMP OR 8 OZ CRABMEAT

Directions:
Directions:
SAUTE VEGETABLES IN MARGARINE IN HEAVY STAINLESS SAUTE PAN UNTIL BEGINNING TO SOFTEN
ADD THREE GOOD SHAKES WORCHESTERSHIRE SAUCE AND JUICE OF HALF OF LEMON
SAUTE 10 MINUTES-SEASON WITH CAJUN SEASONING TO TASTE
ADD CRAWFISH-SAUTE ON LOW HEAT ANOTHER 15 MINUTES
ADD CREAM-SAUTE UNTIL REDUCED BY HALF
ADD REST OF LEMON
SEASON AGAIN TO TASTE
SPOON OVER FISH-ENJOY

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 MINUTES
Personal Notes:
Personal Notes:
Popular at the McNemar household when spooned over grilled Redfish on the Half-shell

 

 

 

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