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Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of: . a béchamel sauce base; cream; crayfish butter; crayfish tails; It is named for the town of Nantua, which is known for its crayfish, [1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
In France, dishes with a base or garnish of crayfish (écrevisse) are frequently described as à la Nantuaise (in the style of Nantua). Crayfish tails and butter are also used to flavor the Nantua sauce commonly served with quenelles .
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Shrimp Creole. Similar to shrimp étouffée, but with a tomato-based sauce, this recipe will transport you to the balcony-lined streets of New Orleans. Aromatic onion, green bell pepper, and ...
Chipotle Shrimp. 2 chipotle chiles, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can) 6 Tbsp. (3 oz.) tequila or chicken stock. ¼ cup fresh lime juice (from about 2 limes)
1. Preheat the broiler. 2. Put the onions, tomatillos, tomatoes, and garlic on a baking sheet and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until ...
Shrimp marinated in alcohol, coated in batter, and then fried. The name translates to "drunken shrimp", but it is unrelated to the Chinese dish. [18] [19] Okoy: Philippines: Deep fried unshelled shrimp pancakes in a batter made from glutinous rice and calabaza [4] [5] Pininyahang hipon: Philippines: Shrimp in a sweet pineapple and coconut milk ...
Prepare the shrimp in a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade.
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