This is from Paul Prudhomme’s Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread–something to sop up the delicious sauce. I’ve given instructions for finishing in the oven or on top of the stove.
This recipe is a definite winner. Especially if all the ingredients appeal to you. I’ve gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I’ve subbed frozen green peas for the roasted red bell peppers.”
Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you’d like.
Posted for FLAVOR of the Month – Tamarind in NA*ME forum. I can imagine this would be very good served with Recipe#443553 . From The Complete Middle East Cookbook, by Tess Mallos.
Bahrainis love seafood & prawns are no exception – here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic.
Your Kitchen Concierge
Recipe finder and budget meal ideas