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Double-Stuffed Shrimp with Beurre Blanc

www.rachaelraymag.com
  • minutes
  • Serves 4

INGREDIENTS

3 tbsp

butter

3 slices

sandwich bread

1 rib

celery

1 small

fresno chile pepper

1 large

shallot

2 cloves

garlic

2 tbsp

thyme

1 serving

salt and pepper

1/4 cup

vermouth

1 lb

lump crabmeat

1/2

juice of lemon

1 tbsp

old bay seasoning

1 serving

hot sauce

1 1/2 lbs

shrimp --peeled

1/4 cup

white wine vinegar

1/4 cup

vermouth

1 small

shallot

1 serving

salt

8 ozs

butter

1 tbsp

lemon juice

3 tbsp

chives