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Recipe by: ouiame
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See below ingredients and instructions of the recipe
1/2 c Celery-diced fine
1/2 c Onion-diced fine
1 c Mushrooms-fresh, sliced
1 c Shrimp-diced
1 pt Fish stock
1/2 c Flour(scant)
1 pt Milk-whole,warm
1/2 c Tomato puree
1 x Salt pepper to taste
2 tb Sherry. or to taste
Heat half the butter in a non-stick skillet un- til it bubbles. Add
celery, onion, mushrooms shrimp. Saute only until the onions are
clear the celery a little pliable. Add fish stock. Melt the other
half of the butter in a 2-qt. saucepan stir in the flour to make a
roux. Add the warm milk, stirring constantly until the mixture
thickens is thoroughly blended. Combine with the fish stock
mixture, tomato puree, salt and pepper. If too thick, correct with a
bit more milk. Splash in the sherry and serve hot.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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