Pappadeaux's Alexander Sauce
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Serves/Makes: 6
Ready in: < 30 minutes
- 6 tablespoons unsalted butter, divided
- 1/2 cup chopped onion
- 1 1/2 tablespoon all-purpose flour
- 1/2 cup clam juice
- 2 cups whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 dash cayenne pepper, optional
- 1 cup raw small shrimp
- 5 ounces white lump crab meat
Melt half of the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Sprinkle the butter and onion with the flour and quickly stir it to combine. Cook, stirring constantly, for 2 minutes. While stirring, slowly add the clam juice and whipping cream. Mix well. Add the salt, white pepper, and cayenne if using. Cook, stirring constantly, for 3 minutes or until the sauce has thickened. Reduce the heat to low. In a skillet, melt the remaining butter over medium heat. Add the shrimp and cook for 2 minutes, stirring frequently. Add the crab meat and cook for 1-2 minutes or until the shrimp is cooked and the crab is heated through. Add the shrimp, crab, and butter to the cream sauce. Mix well. Serve the Alexander sauce immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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