Cabbage Nest
- 1/4 cup [60 g] butter
- 1 medium-size onion, finely minced
- 1 small-size cabbage, finely minced
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
Shrimp Sauce
- 1/4 cup [60 g] butter
- 1/4 cup [60 mL] finely chopped onion
- 2 tablespoons [30 mL] finely chopped green onion
- 1/2 teaspoon [2.5 mL] thyme
- 3 tablespoons [26.25 g] flour
- 1 1/2 cups [375 mL] seafood broth
- 1 [6-ounce / 170-mL] can crabmeat, with juice
- Pinch Cayenne pepper
- 1 cup [250 mL] cream [15% m.s.g.]
- 1 pound [454 g] medium-size raw shrimps, shelled and deveined
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- Prepare cabbage nest.
- Prepare shrimp sauce.
- Cook eggs into small individual molds, into a double-boiler
or
Poach eggs into boiling water, to which a little vinegar has been added
or
Hard-boil eggs [boil for approximately 10 minutes and then dip eggs into freezing cold water so that they are easy to shell].
- Arrange eggs into warm cabbage nest.
- Coat eggs with hot shrimp sauce, and serve.
Cabbage Nest
- Melt butter; brown minced onion.
- Mix in minced cabbage; salt and pepper.
- Cook for approximately 20 minutes, stirring often.
- Shape cabbage into a nest, onto a serving plate; keep warm.
Shrimp Sauce
- Melt butter; melt together chopped onion and chopped green onion, sprinkled with thyme, until onion is translucent.
- Sprinkle mixture with flour, stirring until blended.
- Pour in seafood broth, whipping.
- Mix in crabmeat with juice and Cayenne pepper.
- Slowly pour in cream, stirring until really hot.
- Add shrimp to really hot sauce.
- Simmer until shrimp become pink.
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