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Categories:
broccoli shrimp cream milk flour butter shallot cayenne thyme chicken bouillon cubes salt black pepper
Viewed: 7 - Published at: 8 years agoIngredients
- 1 bunch broccoli, heads and stems chopped (peel stems)
- 1 lb peeled shrimp, rough chop
- 16 ounces cream
- 16 ounces milk
- 2 tablespoons flour
- 3 tablespoons butter
- 1 shallot, finely minced
- 1/4 teaspoon cayenne
- 1/2 teaspoon thyme
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- In a large pot, melt butter and saute shallots about 3 minutes.
- Add flour and saute about 3 minutes (forms a paste).
- Whisk in cream a little at a time to prevent lumps.
- Add milk, bouillon cubes and spices.
- Add broccoli and shrimp.
- Bring to a rolling simmer for 30 minutes.
- Remove from heat.
- Cool about 15 minutes then place in fridge for at least 3 hours.
- Reheat on low 30 minutes prior to serving.
