INGREDIENTS
Nantua Sauce
2 each
Whole crabs (live or cooked)
½ cp Butter
3 cp Water
½ cp Brandy
1 each Bouquet Garni (3
sprigs parsley, 3 thyme sprigs, 1 bay leaf,
pepper corns ties in cheese cloth)
1 each Onion (diced)
2 each Carrots (diced)
1 each Garlic (diced)
¼ cp Tomato
Sauce
1 cp Shellfish
Stock
½ cp Heavy
Cream
½ cp Butter
(unsalted, chilled and cut into pieces)
Salt
and White Pepper to taste
Shrimp
Booties
1
lb Shrimp
(90-110 count, peeled and deveined)
6 oz Cream
Cheese
2 each Large Eggs
½ cp Green
Onions (sliced)
1 tblsp
Tomato (seeded and diced)
1 clove Garlic (diced
fine)
1 ½ tsp Dill (fresh and
minced)
1 ½ tsp Lemon Juice
(fresh)
16 each Won-Ton Wraps (3-4 inch
squares)
Salt
and Pepper to Taste
METHOD
Preheat
oven to 350 degrees.
Crack the crabs and reserve the liquid.
Roast crabs for about 20 minutes.
In a heavy bottom sauce pan melt butter over
medium heat and sauté onions, carrots and garlic.
Add Crab shells, water, brandy, bouquet garni,
tomato sauce and stock. Bring to a
boil, reduce
heat and simmer until liquid is reduced to ½ cp, stirring occasionally.
Strain. Add cream to strained
liquid and simmer until reduced to ¾ cp,
stirring occasionally. Season to
taste with salt and pepper
and then slowly incorporate chilled butter chips.
Shake pan until all the butter is incorporated.
For
Shrimp Booties: Beat Cream cheese
until fluffy. Add eggs and beat
until thoroughly incorporated. Mix
in green onion, tomato, garlic, dill and lemon juice.
Mix thoroughly. Mix in shrimp
and salt and pepper to taste. Divide
mixture among the won-ton wraps and close being sure to seal.
Fry until golden brown. Serve
4 each with sauce ladled over the booties.
We discovered that peace at any price is no peace at all.
- Eve Curie