Squab in Shrimp Sauce (Pichones con Salsa de Camarones)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons clarified butter 6 squab, each weighing about 8 ounces 1 medium onion, finely chopped
1 clove garlic, chopped 2 tablespoons flour 1-1/2 cups dry white wine
1-1/2 cups chicken stock pinch of nutmeg salt, freshly ground pepper
1/2 pound raw shrimp, peeled and coarsely chopped 2 eggs, lightly beaten 2 tablespoons finely chopped fresh coriander



1 Heat the butter in a skillet and saute the squab until they are golden on both sides. Transfer to a heavy casserole. In the butter remaining in the skillet saute the onion and garlic until the onion is soft. Add the flour and cook, stirring, for a minute or two. Add the wine, stir, add the stock and the nutmeg, and simmer, stirring, until the mixture is smooth. Season to taste with salt and pepper and pour over the squab. Cover the casserole with foil, then with the lid, and simmer over moderate heat until the squab are tender, about 1-1/2 hours. Lift out the squab and arrange on a serving dish. Keep warm. Add the shrimp to the liquid in the casserole and cook for about 2 minutes. Then stir in the eggs and the coriander and cook, stirring, over low heat until the sauce is lightly thickened. Do not let the sauce boil once the eggs are added, as it will curdle. Spoon a little of the sauce over the squab and serve the rest separately in a sauceboat. Serve with white rice or boiled potatoes and a green vegetables or a salad.

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