How I prepared a delicous seafood recipe

I had a fascinating month in Sweden recently. It seems that seafood is everywhere you look over there. It stands to reason, since the coastline is so long. Being a stranger to the ocean I wasn’t used to seeing and eating so much fish.

While traveling abroad I ran into a wonderful new shrimp dish that was new to me and now that I am back home I have been trying to recreate it and so far the results have been spectacular.

It is easy to do, but this is my ‘Americanized’ version. You start by making the standard white cream sauce. Melt the butter in a saucepan, add flour, stir and brown to make a rue. To thicken you add milk and let simmer.

Then add a crumbly cheese. This could be ricotta or bleu cheese or even parmesan. Let your imagination gotry new thingsor put in your favorites. You could probably use any cheese but so far I have only used the crumbly ones.

Then comes the curry! Add as much or as little as you would likeI prefer light curry. But remember that curry gets stronger the more you use and the longer you cook it so be careful. Then you stir in previously made pasta such as spaghetti and pre cooked shrimp.

Fresh shrimp is next to impossible to get where I live so I always buy it frozen and precooked, which is more convenient anyway. You can modify this recipe a number of ways. You can put it all together in a casserole dish for a big event or do it just like you see in the restaurant with a fancy garnish on a decorative plate.

Prepared sauces are available that will save you time and effort in the kitchen. Some of the ready-made alfredo sauces may come a bit thick or rich, but that is easily remedied by stirring in a small amount of milk. Next comes the cheese, curry, onion, garlic, and any other additions you desire.

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