So dinner came and tonight we had Coquille St. Jacques...one of my favorite French dishes. Here is the picture just as it comes out from under the broiler...covered with bread crumbs....
1 cup white wine or chicken broth
1 lb. medium to large shrimp
2 T. chopped onion
1/4 cup sliced mushrooms
1/4 cup butter
1/4 cup flour
1/2 cup whipping cream
2 T. lemon juice
1/2 cup grated Swiss cheese
1/2 cup bread crumbs browned in 2 T. butter.
1. Bring the wine to boil and add shrimp. Cook until just slightly pink and translucent. Bright pink means they are overdone and will be tough. Cook in small batches so you can watch them, remove them to a plate and when all done reserve the liquid at least a cup and set aside (if you do not have a whole cup, just add more wine or chicken stock to make up the difference)
2.Sauté onions with butter, add mushrooms and sauté as well, make sure your heat is lowered down to about med. to med. high. gradually add flour, until smooth (it's ok if it isn't perfectly smooth, mine always seems to be a little lumpy but smooths out later...) add your reserved liquid. Cook until thick. Stir in cream, lemon juice, cheese and shrimp. If you feel it is too thick add more wine or chicken stock.
3. Top with the bread crumbs that you browned in a separate pan and place under the broiler until brown and bubbly.
The secret to pulling off this recipe...you have to have all your ingredients lined up and ready to just toss in the pan before you turn on the heat, it goes very fast. So make sure your cheese is grated , your onions cut up, your mushrooms ready to just dump in, everything measured out. Enjoy!!
No comments:
Post a Comment