Pappadeaux Alexander Sauce Recipe
It’s great over shrimp, scallops, or crawfish, instantly transporting you to a favorite seafood spot.My tip is to always have some heavy cream on hand to perfect the texture.Adjusting to taste, I’ve found that a pinch of cayenne pepper gives it a subtle kick, which I love.
Ingredients
- 6 tbsp Butter unsalted
- 1/2 cup Onion finely chopped
- 1 1/2 tbsp Flour
- 1/2 cup Clam Juice
- 2 cups Heavy Whipping Cream
- Pinch Cayenne Pepper
- 1/2 tsp Salt
- 1/2 tsp White Pepper
- 1/2 lb Shrimp peeled and deveined
- 1/2 lb Scallops
- 8 oz Crawfish cooked
Instructions
- Melt 3 tablespoons of butter in a large saucepan over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Sprinkle the flour over the butter and onion mixture.
- Stir constantly for 2-3 minutes to cook the flour.
- Gradually add the clam juice, stirring continuously to avoid lumps.
- Pour in the heavy cream, stirring until the sauce begins to thicken.
- Stir in the cayenne pepper, salt, and white pepper.
- Then, add the shrimp, scallops, and crawfish. Cook until the seafood is just done.
- Complete the sauce by stirring in the remaining butter.
- Let it simmer for a minute before serving. Enjoy your sauce over your favorite dish!
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