Gulf Coast Holiday Dip
(Recipes • Food)
Rich, zippy and makes you say “oh, yeah,” this is a modification based on a recipe from one Lynda Kay. Use fresh shrimp for best results. If you make it this time of year, you’ll have to get your crawfish frozen.
Ingredients:
→ 1 pound fresh gulf shrimp
→ A half-cup of good crab boil such as Old Bay or Zatarain’s
→ 1 pound peeled, frozen crawfish tails
→ 1 pint heavy cream
→ A heaping half-cup of good Parmigiano-Reggiano cheese, shredded
→ 6 tablespoons butter
→ A generous quarter-cup flour
→ salt and white pepper to taste
→ 12-16 good dashes of your favorite Tabasco-style hot sauce
Method:
→ Thaw the crawfish. Peel the shrimp. Put a big pot on to boil and stir in the crab boil; bring to a rolling boil. Add the shrimp to the pot and boil them for two minutes. Turn off the fire and let them soak a couple minutes more to absorb the seasoning.
→ Put the boiled shrimp in a food processer and grind them up coarsely.
→ Melt the butter in a large heavy-bottom pan. Sprinkle in the flour and stir for about five minutes over medium-low heat until the roux is smooth and begins to brown. Add the cream a little at a time and keep stirring for another five minutes until the sauce is smooth and thickened. Lower the heat a little.
→ Stir in the shrimp and add the crawfish. Add the cheese and stir until it’s melted and mixed well.
→ Season with the salt and pepper. Add the hot sauce and mix well again.
Serve warm with bagel chips. Makes somewhere in the neighborhood of a half-gallon; probably won’t last real long.
→ B.Dunn, Dec 24, 2009, 12 21 pm
