6059
Seafood
Halibut in Lemon Wine Sauce
3-4 packages (12 oz. each) frozen or fresh halibut steaks, thawed
4 tbs. flour
2 tbs. sugar
1 tsp. salt
1/2 cup butter
2/3 cup dry white wine
1 1/3 cup heavy cream
1/2 cup butter
1 tsp. fresh ground pepper
lemon wedges
Pat the halibut steaks dry and place them in the Crock-Pot
®
Slow
Cooker. In a small bowl, combine the flour, pepper, sugar and salt.
In a saucepan, melt the butter, and stir in the flour mixture. When
well blended, add the lemon, wine and cream and cook over
medium heat until thickened, stirring constantly. Allow sauce to boil
for 1 minute while stirring. Pour the sauce over the fish. Cover and
cook on High for 2 1/2 - 3 hours, or until fish is cooked through.
Garnish with lemon wedges.
Recommended Unit Size: 4 - 6 Quarts
Seafood
Shrimp Creole
4 tbs. butter
2/3 cup onion, chopped
4 tbs. buttermilk biscuit mix
3 cups water
2 6 oz. cans tomato paste
2 tsp. salt
dash pepper
1/2 tsp. sugar
2 bay leaves
1 cup celery, chopped
1 cup green pepper, chopped
4 lbs. frozen shrimp, thawed shelled and cleaned
cooked rice
In a large skillet, melt the butter, add the onion and cook slightly.
Add the biscuit mix and stir until well blended. Combine the
remaining ingredients, except the shrimp and rice, and add with
onion to the Crock-Pot
®
Slow Cooker and stir well. Cover and cook
on Low for 7- 9 hours. At the end of cooking, gently stir in the
shrimp and cook for 15- 30 minutes until just cooked through.
Remove the bay leaf before serving and serve over cooked rice.
Recommended Unit Size: 3 - 6 Quarts
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