Cheese Tortellini With Shrimp And Brandy Tomato Bechamel Sauce Recipe

ingredients

1 pound shrimp, chopped
2 pounds cheese tortellini
1 tablespoon fresh chives, small chop
salt and pepper to taste

Seafood Bechamel Sauce
3/4 cup flour
3/4 cup butter
1 cup heavy cream
1 cup milk
1 cup clam juice
salt to taste
white pepper to taste

Lobster Tomato Base (Brandy Tomato Mix)
1 container (16 ounce size) lobster base
2 pounds tomato paste
64 ounces brandy

directions

To the Bechamel Sauce, add Brandy Tomato Mix, keep warm.

Drop tortellini in pasta pot. Saute shrimp until hot.

Add heated tortellini and Bechamel Brandy sauce to shrimp and heat until 165 degrees F. Pour into oval pan and garnish with fresh chopped chives.

For Seafood Bechamel Sauce: Melt the butter in the kettle and add flour. Mix thoroughly and cook for 5 minutes. Do not let burn or brown!

Whisk in the cream, milk, and clam juice and allow to cook 15 minutes or until thickened. Simmer for 10 minutes. Be sure to strain. Cool. Season at table

For Lobster Tomato Base (Brandy Tomato Mix): Incorporate all ingredients with a whip or burre mixer.

Recipe Source: Cape May Cafe Beach Club

nutrition data

Nutritional data has not been calculated yet.