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Shrimp & Crab

In Crème Sauce

Ingredients

2 stick unsalted butter
¼ cup chopped onions
3 tbsp flour
1 ½ cup seafood stock (or Mirliton stock)
1 cup heavy cream
½ tsp salt
12 shrimp (3/4 lb)
1 cup lump crab meat (1/4 lb)

Lagniappe

In a heavy pan melt the butter over med heat with the onions and sauté about
a minute.

Add the flour and whisk till it is smooth, reduce the heat to low and continue
whisking for another minute (if mixture starts to brown remove it from the
stove)

Bring the stock to a boil in another sauce pan; add the butter flour mixture
and the remaining stick of butter. Cook over high heat till the butter melts
and gradually add the cream whisking constantly. Add the salt and a pinch of
red pepper if you desire. Lower the heat to medium and stir in the Shrimp
and Crab Meat and continue cooking till the shrimp are pink.

Serve over Mirliton, Fried Avocados, or Artichokes.

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