Seafood Botticellli
Submitted by cairo_2002
A lush Cajun-style cream sauce loaded with shrimp, crawfish tails, and oysters simmered in white wine, sour cream, and fresh herbs. Serve over pasta or rice for a Louisiana-worthy feast.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minSomewhere between a classic roux and a French cream sauce, this dish lives in the best of both worlds.
You start with a golden butter-and-flour roux, then layer in red onion, celery, scallions, and garlic until the kitchen smells like a New Orleans bistro.
From there, sour cream, heavy cream, seafood stock, and white wine build a sauce so silky it practically pours itself over the shrimp, crawfish, and plump oysters waiting at the finish line.
Basil, tarragon, and thyme keep things herbaceous without being fussy, and a splash of hot sauce gives it that signature Louisiana bite.
Kitchen Tips
- Stir the roux constantly until it reaches a light brown color for the best nutty flavor
- Drain your oysters or scallops but never rinse them, you want that briny liquor in the pot
- Add the sour cream and heavy cream off high heat to prevent curdling
- This sauce is thick and rich, so a long pasta like fettuccine or linguine catches it beautifully
Ingredients
Directions
In large pot, melt butter.
Add flour, stirring until the mixture is a light brown color.
Turn down heat and add onions, celery, scallions and garlic.
Add seasonings.
Simmer for 10 minutes. Add sour cream and heavy cream, stock and wine.
Simmer 10 to 15 minutes.
Drain oysters or scallops but do not rinse.
Add the oysters, crawfish or scallops, shrimp, and mushrooms and salt.
Simmer for 10 minutes.
May serve over pasta, or on rice.
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