Capt'n Jack's Seafood Cream Sauce

Name: Capt'n Jack's Seafood Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-8 serving(s)
Ingredients: 1/2 cup butter; 2 onions, chopped; 1 bunch green onion, chopped; 1/4 cup celery, minced; garlic, to taste; 1 lb medium shrimp, peeled (or crawfish or lump crabmeat); 1/2 cup flour; 1 quart whole milk; 1 pint heavy cream; 1 tablespoon Worcestershire sauce; 1/3 cup dry white wine (optional); 3/4 cup parsley, minced; salt, to taste; white pepper, to taste; 1/2 teaspoon cayenne (optional); 1 bay leaf (2 ok too); 1 cup mushroom, chopped (optional)

Submitted by Busters friend

"This recipe is from The Times - Picayune. It sounds unctuously glorious. When I make it, I think the shrimp will be added with the final seasonings. The serving suggestions accomapanying the recipe were stupendous - "Jack Oser, AKA Capt'n Jack, sells soups every week at the Gretna Farmers Market. He shared this rich, versatile sauce recipe that he uses for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus. His suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells." OMG! Will have to be eating low carb/ no carb for a week after that wonderful meal!"

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Ready In:: 40mins
Ingredients:: 17
Serves:: 4-8

ingredients

¹⁄₂ cup butter
2 onions, chopped
1 bunch green onion, chopped
¹⁄₄ cup celery, minced
garlic, to taste
1 lb medium shrimp, peeled (or crawfish or lump crabmeat)
¹⁄₂ cup flour
1 quart whole milk
1 pint heavy cream
1 tablespoon Worcestershire sauce
¹⁄₃ cup dry white wine (optional)
³⁄₄ cup parsley, minced
salt, to taste
white pepper, to taste
¹⁄₂ teaspoon cayenne (optional)
1 bay leaf (2 ok too)
1 cup mushroom, chopped (optional)

directions

In a saucepan melt butter and add onions, green onions, celery and garlic.
Add shrimp and cook until shrimp turn pink.
Add flour and stir in completely.
Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness.
Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using.
Let seasonings marry, over low heat, about 5 minutes. Stir well.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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