|Recipe Name:||Orange La Salle||Submitted by:||Administrator|
|Number of Servings:||6|
6 Seedless oranges
18 Jumbo shrimp, steamed
cooled & cut to 1/2 inch
2 Tablespoon(s) Very finely chopped green
Salt and pepper
1 Tablespoon(s) Tomato paste
3 Tablespoon(s) Scotch whiskey
6 Parsley sprigs for garnish
2 Tablespoon(s) Butter
2 Tablespoon(s) Flour
3/4 Cup(s) Milk
Cut a thin slice from top of each orange. Set aside to be used later
aslids. With small spoon, scoop out pulp from each orange.
Drainthoroughly in a colander or strainer. Place pulp in a bowl with
shrimp &green pepper. Make the Bechamel Sauce. Season to taste with
salt &pepper. Stir in tomato paste & whiskey. Blend into
theorange/shrimp/green pepper mixture. Once mixture is cool, divide
evenlyamong orange rinds. Replace the reserved lids on top of each
orange.With a sharp knife make a small hole in the center of each lid.
Stickthe parsley stalks through each hole allowing the top of each to
remainvisible. Serve filled oranges in coupes or shallow bowls nestled
incracked ice. Bechamel Sauce: Melt butter in small saucepan. Off
heat,blend in flour, whisking well. Return this roux to the saucepan &
letthe butter & flour cook gently for 1 minute. Gradually whisk in
themilk. Once the mixture comes to a boil, reduce to a gentle simmer
for 2to 3 minutes.DANNY'SBIDDLE STREET, BALTIMORE.WINE: CHATEAU OLIVER,
GRAVES.From the <Micro Cookbook Collection of French Recipes>.
Downloaded fromGlen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 40
Total Fat: 4.6g