This can be used as a snack when sitting down for a night’s television with family or having friends over….or it can be served as an Appetizer for 6. It is easy to make and will be a real hit.
- 2 lb. jumbo shrimp, heads intact
- 6 tbsp. butter
- 1/2 cup white onion, chopped
- 1 medium carrot, peeled and chopped
- 1 sweet red pepper, seeds removed, chopped
- 2 cloves garlic, chopped
- 4 cups reduced sodium, reduced fat chicken broth
- 1 cup Unico crushed tomatoes (I find these to be the best)
- 1 sprig fresh tarragon
- 1 bay leaf
- 1 tsp. cayenne pepper
- 1/4 cup Sherry
- 1/3 cup Grand Marnier
- 2 tbsp. flour
- 1 lb. lump crabmeat
- 8 oz. light evaporated milk
- 8 oz. whipping cream (oxymoron, isn’t it?)
- pinch of salt and pepper
- 6 slices white bread, crusts removed and cut in 1″ cubes
- 2 tbsp. good olive oil
- 1/3 cup grated Asiago Cheese
- 1/2 tsp. garlic powder
For the croutons, toss the bread cubes with olive oil. Combine all the other ingredients and sprinkle over the bread, tossing gently to coat. Bake in a 400 degree oven for about 8-9 minutes. When golden, remove from the oven and set aside to cool.
Now peel, devein (clean) the shrimp and remove the shells and reserve them. Pat dry the meat and set aside.
In a large pot, melt the butter over medium heat and add the onions and cook until tender (about 3-4 minutes)
Add the chicken stock, tomatoes, bay leaf and cayenne. Carefully add the Sherry, Grand Marnier and shrimp shells. Bring to a boil then reduce the heat and simmer for about 40 minutes. Strain into a clean pot and place over a medium heat. Whisk the flour in slowly and simmer for about 5 minutes. Add the shrimp and crabmeat and again, cook for 5 minutes. Remove from heat and stir in the evaporated milk and whipping cream.
Season to taste. IF the correct thickness for you, divide into shot glasses or small glasses. Garnish with the croutons and serve immediately. Use small spoons (cocktail spoons).
This will make about 12 of the most amazing hors d’oeurves.