Ingredients
1 stephen ceideburg
1 1/2 cup crab meat
3/4 cup evaporated milk
3/4 cup margarine - melt and divide
1/4 cup flour
3 tbsp heinz 57
1/4 cup green onion
2 large cloves garlic, minced
1 salt and pepper to taste
1 crab sauce:
3 tbsp margarine
2 tbsp flour
1 cup evaporated milk
1/2 cup cheddar cheese
1 tbsp heinz 57
1/4 tsp salt
1/2 cub crab meat
Directions
In a medium bowl combine stuffing ingredients - reserve 1/4 cup
margarine, refrigerate. Clean shrimp. Make a shallow cut lengthwise
down back of shrimp. Place shrimp in greased baking dish cut side up.
Place stuffing in each shrimp, brush shrimp with reserved margarine.
Bake at 350 12-20 minutes depending on size of shrimp.
SAUCE:
Over medium heat, melt margarine, stir in flour. Slowly add milk,
stirring constantly until mix begins to thicken. Add cheese, 57 sauce
and salt. Stir until blended. Remove from heat. Add crab meat. Serve
crab sauce over shrimp.
Posted by Stephen Ceideburg
Servings: 6 servings
Prawns With Crab Sauce Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Sauce; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these early records were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to food historians are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times around 25BC a man called Apicius compiled a few documents describing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the Roman cooks made use of a good variety of spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. During the following few centuries, the wealthy families of the West competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the 1900s, cooking books were in great demand, as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Prawns With Crab Sauce recipe.
