Title: CASSEROLE OF SHRIMPS BORDELAISE
Category: fish

no story just a great dish. as with all seafood, do not overcook!

Ingredients:

1/2 c. butter 1 c. chopped green onions 1 c. chopped mushrooms 3/4 c. finely chopped celery leaves 1 c. butter 6 tomatoes peeled,seeded & coarsely chopped 3 lbs. large, peeled & deveined shrimp

beurre manie 4 egg yolks 1 c. cream 1/2 c. brandy pinch nutmeg salt,pepper & tabasco

Instructions for preparation:
Heat 1/2 c. butter in a large, heavy-bottomed pan and saute onions, shallots, celery and mushrooms slowly for 5 minutes. Add 1 c. butter and the tomatoes and cook until the tomatoes begin to disintegrate. Add the shrimps, raise the heat and cook and stir until the shrimps turn pink. Thicken with beurre manie. Beat the yolks and cream together and add the to the mixture. Then flame with brandy. Season to taste.

Approximate date first served: January 1975

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