INSTRUCTION FOR CREAM SAUCE
Prepare the unsalted butter and all purpose flour.
Desolve butter over low heat and had flour.
Continue to mixte for a minute over low heat. Slowly incorporate the milk and raise the heat to med/hight. Stire the preparation vigorusly until thikening.
Prepare and had the onion pouder, curry pouder and CANADIAN maple syrup. Another kind of maple sirup will be ok but will be not so good :-))
Prepare seafood. I use shrimp, scallop and simily pollock. You can use any seafood you like.
Had the seafood and let it cook over low heat for about 10 min. Stire it frequently to avoid the preparation to stick to the pot.
Now you have the perfect seafood creme to prepare WONDERFULL PLATE AS FOLLOW
Spagetti with seafood creme sauce and garlic bread. Or...
A french St-Jacques seafood shell.
- 2.0Tbsp Unsalted butter
- 2.0Tbsp All purpase flour
- 3.0c Milk
- 1.0tsp Curry pouder
- 1.0tsp Onion powder
- 1.0Tbsp Canadian Maple syrup
- 1.0c Simili pollock
- 1.0c Shrimps
- 1.0c Scallops