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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 Dozen jumbo shrimp, or 3 Dozen large shrimp, peeled 1 tsp. Chicken broth granules 1 cup light cream or milk 2 sticks and three Tbs. Butter or margarine 4 tsp. Creole or Dijon mustard 1/2 tsp. Dried tarragon 1/3 cup cry sherry 2 Tbs. Chopped green chives or green onion tops 2 chopped green onions 2 Tbs. Flour Salt and white pepper to taste Instructions: Heat a large saute pan over high heat with 3 Tbs. Butter. When hot, stir fry half of shrimp for 2-3 minutes. Remove from pan and repeat with the rest of the shrimp. Deglaze pan with sherry until liquid has evaporated. Add 1/2 stick butter, then saute onions and tarragon for about 2 minutes. Add flour and cook for 3 minutes. Add cream and chicken stock granules, then cook for about 4 minutes or until mixture thickens. Whisk in butter, 2 Tbs. at a time. Add mustard and salt and pepper to taste. If sauce separates, re-whisk it briskly. Add shrimp and heat. |
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