Cabbage Nest
- 1/4 cup [60 g] butter
- 1 medium onion, finely grated
- 1 small green cabbage, finely grated
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] ground black pepper
Shrimp and Crabmeat 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] hot shellfish broth
- 6 ounces [170 g] undrained canned crabmeat, sorted
- 1 pinch Cayenne pepper
- 1 cup [250 mL] heavy cream [15%]
- 1 pound [454 g] medium fresh shrimps, shelled and deveined
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- For the cabbbage nest, melt butter into a large casserole.
- Brown grated onion stirring then mix in grated cabbage, salt and pepper.
- Cook, stirring regularly, for approximately 20 minutes.
- Evenly spread mixture into a serving bowl; keep warm.
- For the sauce, melt butter into a medium casserole.
- Soften together chopped onion and green onion, sprinkled with thyme, until translucent.
- Sprinkle mixture with flour, stirring until well combined.
- Still stirring, pour in hot shellfish broth before adding sorted undrained crabmeat and Cayenne pepper.
- Slowly stir in cream.
- Heat until really hot, without boiling.
- Stir in prepared shrimps; cook until shrimps turn really pink.
- Remove from heat and reserve, hot.
- Cook eggs into special molds into a double-boiler or poach eggs into hot boiling water and a little vinegar.
- Using a slotted spoon, drain then nest eggs into warm cabbage mixture.
- Pour in shrimp and crabmeat sauce, and serve.
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