Recipe: Shrimp & Crab Cream Sauce
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Ingredients
- 1 tsp. Gordon Choice Pure Olive OIl
- 3 oz. Markon Essentials Medium Green Peppers
- 3 oz. Markon Jumbo Spanish Onions
- 2 lb. Gordon Choice White Biscuit Gravy, prepared
- ½ lb. Queso Rico Cheese
- ½ lb. Cooked Pink Salad Shrimp, 250-350 count, thawed
- 6 oz. Premium Jumbo Lump Crab Meat
Recipe Preparation
1. Add the oil to a heated 4 qt. sauce pot, then add the peppers and onions and cook until the onions are translucent.
2. Add the gravy, bring to a simmer and slowly sprinkle in the cheese.
3. Gently fold in the shrimp and crab meat. Simmer for 2 minutes and remove from heat. Allow to cool.
4. Refrigerate in a covered storage container until needed.
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