Sunday, November 15, 2009

Flash Back::Spaghetti, shrimp in Velouté vegetable sauce.









The base for this recipe is Bechamel sauce.


Béchamel Sauce (White sauce)

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 cups milk

1 small onion studded with 2 Or 3 cloves, optional

1 small bay leaf

dash dried leaf thyme, crumbled

salt and white pepper to taste

nutmeg, to taste


In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.


Asparagus
Fresh tomato
Onion
Garlic
Mushrooms
Sun dried tomato
Shrimp. preped and deveined.
Flour
Salt
Black peppe
Ground white pepper
Olive Oil

Cut and prep vegetables
Dust shrimp with flour and quick pan grill on both sides and set aside...

Add cut vegetables to prepared Bechamel sauce and simmer cook for 2 mins
Add shrimp
Adjust seasoning with salt, black and white pepper
Check liquid and adjust to desired consistency
Simmer till done.

Note. Do not over cook, do everything @ low heat.

Enjoy with white wine if you drink

Cheers...........

2 comments:

Fo. said...

OMG
This looks beyond divine.....Please Please Please....do share the recipe so I can enjoy it too

alhaji said...

Thanks for stopping by Fo, I posted the recipe on the main page.

Cheers...