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Catholic Recipe: Pompano Baked in Foil

    INGREDIENTS

  • 1/4 pound shrimp
  • 1/4 pound crawfish
  • 2 onions
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ground nutmeg
  • salt
  • 1 cup milk
  • 1/4 cup sherry
  • 3 egg yolks, slightly beaten
  • 1 pound pompano fillets
  • 4 sheets aluminum foil
  • Details

  • Serves: 4
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Latin America

Also Called: Pompano Papillot

DIRECTIONS

Boil shrimp, crawfish in shells for 10 minutes in heavily salted water; drain and shell. Chop shrimp, crawfish and onion very fine. Melt butter in saucepan; Sauté shrimp mixture in butter, adding flour, nutmeg and salt. Gradually add milk and sherry and cook, stirring constantly, until mixture thickens and comes to a boil. Add a small amount of the hot mixture to egg yolks, stirring rapidly. Return to saucepan and cook, stirring constantly, 2 minutes longer. Slice each fillet in quarters. Place 3 generous spoons of shrimp mixture and fillets of fish in alternate layers on each piece of foil; fold. Bake 18 minutes at 400°. Serve steaming hot in foil. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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