Saturday, February 25, 2017


Ingredients:

2 tbsp. unsalted butter
4 garlic cloves, minced
3 shallots, chopped
1½ c. white wine
1¾ c. heavy cream
½ lemon
2 c. Parmesan Reggiano Cheese
6 oz. large shrimp, cooked ( I cooked about 15 or
so pieces of large shrimp)
2 tbsp. unsalted butter
16 oz. lump crab meat
1 lb. Gnocchi
parsley for garnish


How to make it:

1. Fill a large pot with water and bring to a boil.
Once the water is boiling, add the Gnocchi to the
pot and allow to cook for 3­5 minutes. Once all
the gnocchi has floated to the top of the pot,
remove the gnocchi with a slotted spoon and
turn to a large bowl and cover with paper towel.
2. To make the sauce, melt the tablespoons of
butter and melt on medium heat in a deep and
large shallow pan. Once the butter has melted,
add the shallots and cook for 3­5 minutes until
the shallots become translucent. Add the minced
garlic and cook the garlic for about 2 minutes
until it becomes fragrant.
3. Add 1 cup of white wine to the garlic and shallots
and allow to simmer until reduced by half. Add
the other half of the wine and simmer for 2
minutes and add the heavy cream. Allow the
cream to simmer for 3­5 minutes and strain the
Reggiano cheese, squeeze in the half a lemon,
and stir. Turn the sauce down to simmer while
occasionally stirring so the milk and cheese
doesn't stick.
4. In the shallow pan with the sauce, add the
gnocchi, crab meat, and cooked shrimp and
simmer together for 5­7 minutes. Serve and
garnish with parsley.

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