Items needed:
200 grams of crab meat, cut into pieces or rope
200 grams of decorated and deveined shrimp 2 tablespoons of butter soup
1 finely chopped onion
2 halves of an onion, chopped
2 branches of celery, thinly sliced
2-cups of flour soup for every purpose
Culinary ingredients:
4 tablespoons of seafood broth
3/4 cup of heavy cream
1/4 teaspoon of tomato paste
1/4 tablespoon of dry white wine (facultatif)
Old Bay seasoning in 2 tablespoons
1 paprika pastry cupSalt and pepper to taste
2 cups of chopped fresh persil soup
One Laurentian feuille
What to do:
Get the veggies sautéed:
Melt the butter in a large saucepan over medium heat.
Toss in the onion, celery, and garlic and sauté until the vegetables become translucent.
Toss in the flour:
sift the flour and mix continuously for about 2 minutes.
Incorporate the liquids and seasonings: Depending on the situation, whisk in the broth, heavy cream, and white wine.
Add the tomato paste, Old Bay seasoning, paprika, salt, pepper, and laurier crisp.
Mijoter Laisser: Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
Gathering sea fruits:
Place the scallops in the casserole and cook until they become pink.
It should take about 3 to 4 minutes.
After that, add the crab chair and cook for another 2 minutes, or until everything is hot.
Set a time and serve:
Take off the laurier band.
Reminer l’assaisonnement if nécessaire et incorporer le persil frais.
Serve hot in bowls, garnished with chopped fresh herbs or a dollop of whipped cream if desired.