Creamy Seafood Sauce

Substantial enough to stuff crepes, creamy enough for fettucini, a little too thick for soup - but hey, we won't judge.

Ingredients

2 1/2 cups milk

5 tablespoons butter

1/2 cup flour

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon white pepper

1/4 cup cognac

1/2 cup dry white wine

1/2 pound bay shrimp

1/4 pound chopped lobster tail

1/4 pound lump crab

Instructions

1. Warm the milk in a medium sauce pan over low heat, 3-4 minutes.

2. Melt the better in a large skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes.

3. Slowly add the warm milk to the skillet, whisking as into a smooth sauce.

4. Add salt, nutmeg and white pepper. Simmer and thicken for 5 minutes, whisking frequently.

5. Remove the skillet from the heat and add the cognac and wine; stir to incorporate.

6. Return skillet to the heat and cook for 3 minutes.

7. Reduce heat to low and add the shrimp, lobster and crab.

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Creamy Seafood Sauce

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Substantial enough to stuff crepes, creamy enough for fettucini, a little too thick for soup - but hey, we won't judge.

Ingredients

• 2 1/2 cups milk
• 5 tablespoons butter
• 1/2 cup flour
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup cognac
• 1/2 cup dry white wine
• 1/2 pound bay shrimp
• 1/4 pound chopped lobster tail
• 1/4 pound lump crab

Instructions

1. Warm the milk in a medium sauce pan over low heat, 3-4 minutes.
2. Melt the better in a large skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes.
3. Slowly add the warm milk to the skillet, whisking as into a smooth sauce.
4. Add salt, nutmeg and white pepper. Simmer and thicken for 5 minutes, whisking frequently.
5. Remove the skillet from the heat and add the cognac and wine; stir to incorporate.
6. Return skillet to the heat and cook for 3 minutes.
7. Reduce heat to low and add the shrimp, lobster and crab.

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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