Pacific Northwest Shrimp In Oregon Blue Cheese Sauce Recipe - Cooking Index
Shrimp is combined with creamy Oregon Blue Cheese to create a delicate sauce that is served over mounds of lemon-flavored rice (it's also good over pasta or polenta). Because it is rich, small servings are adequate accompanied by a simple green salad and a dry white wine.
Courses: Main Course1 1/4 cups | 296ml | Water |
2 tablespoons | 30ml | Fresh lemon juice |
1/4 teaspoon | 1.3ml | Salt |
1 tablespoon | 15ml | Butter or corn oil margarine |
2/3 cup | 106g / 3.7oz | Long-grain white rice |
2 | Peeled onion slices | |
2 tablespoons | 30ml | Italian flat-leaf parsley |
1 lb | 454g / 16oz | Uncooked medium shrimp |
1 1/2 cups | 355ml | Homemade chicken stock |
(or reduced-sodium canned chicken broth) | ||
1 cup | 237ml | Half-and-half |
4 tablespoons | 60ml | All-purpose flour |
4 oz | 113g | Oregon blue cheese |
(or Danish-style blue cheese) | ||
8 oz | 227g | Bay shrimp - approximately 1 cup |
4 sections | Italian flat-leaf parsley |
Warm 4 shallow soup bowls.
Bring 1 1/4 cups water, lemon juice, salt, and butter to a boil. Stir in the rice and cover. Reduce the heat to simmer and cook for 20 minutes.
Meanwhile, put 1 1/2 cups water, the onion slices, 2 tablespoons parsley, and the uncooked shrimp in a pan and bring to a boil. Cook the shrimp until their shells turn pink and the meat is white, about 30 seconds to a minute, tossing the shrimp as they cook. Drain the shrimp and make the sauce while they cool for peeling.
Pour the chicken stock and half-and-half into a 1-quart saucepan and warm over low heat. With a fork, blend the flour and blue cheese together and whisk it into the stock/half-and-half mixture. Turn the heat to medium and continue stirring until the mixture is smooth and thickened, about 3 to 4 minutes. Put the peeled shrimp and the bay shrimp in the blue cheese sauce and gently heat until they are warm.
Scoop a heaping 1/2 cup rice out of the pot and put it in the middle of a shallow soup bowl. Ladle the sauce over all and garnish with a sprig of parsley. Repeat for the other 3 bowls.
Source:
DUNGENESS CRABS AND BLACKBERRY COBBLERS by Janie Hibbler
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