Parisienne Sauce served using Soft Shell Crabs
1 cup of chicken stock
5 tablespoons of butter
¼ cup of fresh squeezed lemon juice ( Juice form 1 ½ lemons)
1 teaspoon of drained capers (nonpareil packed in brine)
3 dashes of Tabasco sauce
3 ounces of sherry
½ teaspoon of salt
Fresh ground pepper to taste
2 sprigs of chopped Italian parsley
Add all ingredients in a large skillet. Simmer on medium heat until reduced and slightly thickened. It usually takes about 10 minutes.
This sauce is used on Chicken Scallopini, Veal Scallopini, Scallops, Shrimp, Filet of Sole or Soft Shell Crabs.
For this recipe I used the Parisienne Sauce with Soft Shell Crabs. In my next post I will love to tell you all about Soft Shell Crabs… how to shop for them and how to cook them.
*Although the restaurant called this sauce Parisienne Sauce please don’t confuse it with the French version of Parisienne Sauce that uses cream and eggs.
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