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 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. 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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