Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp Lobster And Crab In White Wine Sauce
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- #7316
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 (8 ounce size) frozen rock lobster tails
2 pounds slightly steamed (1/2 done) jumbo shrimp
2 cans (7.5 ounce size) Alaskan King crab meat, drained
10 tablespoons margarine
2/3 cup flour
1 teaspoon paprika
2 teaspoons salt
1/4 teaspoon white pepper
3 cups light cream
1 1/4 cup dry white wine
directions
Defrost shrimp, lobster, and crab; drain.
Melt butter in Dutch oven. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in cream, mixing until smooth. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Add wine, lobster, shrimp and crab meat. Stir gently until combined. Cook over low heat until heated through. Serve over white rice.
Can be frozen or prepared a day or two in advance.
added by
luckytrim
nutrition data
428 calories, 24 grams fat, 9 grams carbohydrates, 39 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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