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Recipe by: fulminia
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See below ingredients and instructions of the recipe
1 md Onion, chopped 1 ts Sage
1 lg Carrot, chopped 1 ts Tarragon
1/2 c -PLUS- see nest line 10 oz Pkg frozen peas
1 tb Dry white wine -Salt and pepper to taste
1 tb Water 12 oz Medium shrimp, cooked
3 c Hot beef bouillon 1/4 c Evaporated skim milk
Place onion, carrot, 1 tb wine, and water in Dutch oven. Cook over
medium heat until onion is soft. Add bouillon; simmer for 12 minutes.
Add sage, tarragon, and peas. Bring to a boil; reduce heat and simmer
for 8 minutes. Puree in blender or food processor and return to pan.
Season with salt and pepper. Add shrimp and simmer for 2 minutes; do
not boil. Stir in remaining wine and evaporated milk. Simmer until
heated through and serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 11-21-94
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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