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 possible to trace the history of written cooking instructions far back into ancient history, at least as far as early Egypt, and quite possibly further than that. However, mostly, these early records were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. Additionally, he informs us how the Romans made use of many herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. As we move on, we have some books which date from the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as parsley and basil. These new foods and spices was responsible for a surge in books on cookery, most of which are kept safe in academic collections. During the next few centuries, the rich families of the West strove to serve up the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. By the advent of the 20th century, cooking publications were greatly in demand mostly due to more people being able to read, more spare time and disposable income. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Prawns With Crab Sauce recipe.
