Snook Newberg

1/4 cup Margarine or butter
1 1/2 tbsp. Flour
1 lb. Snook, cooked (2 cups)
1/2 tsp. Salt
1 dash Paprika
1/4 cup Dry sherry or dry white wine
2 Egg yolks, slight beaten
1 1/2 cups Light cream

In medium saucepan melt margarine or butter. Stir in flour and cook 1 minute. Stir in Snook, salt, paprika and wine. In small bowl combine beaten egg yolk and cream; gradually add to mixture and blend well. Cook over very low heat until thickened, stirring constantly. Serve over rice.

TIP: Crab or shrimp or any combination may be substituted.

Stu Apte         


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