Portal Nauta Cu Recipes

SAUCE NANTUA

Steps:

• Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
• Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
• Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
• Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
• Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
• Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.

NATILLA - CUBAN CUSTARD

Steps:

• Bring milk, cinnamon, zest & salt to a boil.
• Set aside to cool.
• Dissolve cornstarch in the water.
• Beat together diluted cornstarch, yolks & sugar.
• Add in the milk mixture.
• Strain.
• Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
• Stir in vanilla & transfer to serving dish.
• Powder with cinnamon.