Conference turris::cooks

1447.0. "Shrimp Bordelaise" by ANOVAX::WHITE (Fm the rolling hills of Pennsylvania) Wed Oct 19 1988 11:57

  Last Christmas I received a unique cookbook from my mother. It is 
the "The Nero Wolfe Cookbook" by Rex Stout and the editors of the Viking 
Press. If you have read any of the novels of Rex Stout, and 
especially his Nero Wolfe novels, you will appreciate these recipes 
even more. All the recipes in the book are mentioned in the 60 or so NW 
stories that where written by Mr Stout. 
  I have tried a couple of these and will, over the course of time 
input the ones that turned out good for myself.



  Shrimp Bordelaise

	2 Pounds fresh shrimp	1 bay leaf
	2 Tlbs butter		1 Teas salt
	1 carrot, chopped fine	1/2 cup dry white wine
	2 shallots, minced	1/4 cup cognac
	1 clove garlic, minced	1 teas all-purpose flour
	1 sprig parsley		1 Tlbs sweet butter


   Shell, devein, and wash the shrimp. melt the butter in a large, 
heavy saucepan. Cook the carrot, shallots, garlic, parsley, and bay 
leaf over low heat for about 15 minuets, stirring occasionally. Do not 
allow the mixture to brown. Add the shrimp, salt, wine, and cognac, 
and raise the heat until the liquid comes to a boil. Regulate the 
heat so that the liquid simmers gently and cook the shrimp for 6 or 7 
minutes, shaking the pan frequently. Remove the shrimp to a warm 
serving plate and discard the bay leaf and parsley. Reduce the liquid 
in the pan over a high heat to half of its original quantity. Cream 
together the flour and the sweet butter and add to the liquid. Cook 
the sauce for 3 to 4 minutes until thickened, and pour it over the 
shrimp. (serves 4 to 6)


  I myself put the shrimp on a bed of long grain or wild rice and then 
pour the sauce over everything.


	Enjoy
							-Joe