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Recipe for Creole Shrimp Béchamel Recipe

Creole Shrimp Béchamel

Recipe for Creole Shrimp Béchamel Recipe
Delicious Crab Manicotti – stuffed with Crab, Ricotta, Asiago, Fontina, Parmesan, & Mozzarella, on a bed of Creole Shrimp Béchamel by Chef Johnnie G
 Chef Johnnie G, Executive Chef of Crawfish Town USA in Henderson, La shares her exclusive recipe for Creole Shrimp Béchamel, used in her Chef Special – Crab Manicotti.
Creole Shrimp Béchamel 
Ingredients: 
* 2 tablespoons unsalted butter divided
* 4 ounces Tasso chopped
* ½ cup yellow onion finely chopped
* ½ cup red bell peppers diced small
* ½ cup yellow bell peppers diced small
* ¼ cup green onions sliced, white and green parts separated
* 2 cloves garlic minced
* ½ cup dry white wine
* 1 -14.5-ounce can petite diced tomatoes
* 1/4 cup Dat Sauce
* 1 cup heavy cream
* 2 ½ pounds large shrimp peeled and deveined
* 2 teaspoons cajun seasoning
* ¼ cup chopped fresh parsley
Directions: 
Sauté vegetables and Tasso in butter until vegetables are tender and Tasso is browned. Deglaze pan with white wine.   Add diced tomatoes and DAT sauce.  Bring to a boil.  Add heavy cream , seasoning,and shrimp. Reduce  to a simmer until thickened.
* Chef Specials are 5PM – 10PM Thursday – Saturday at Crawfish Town USA in Henderson, La.
* You can also purchase D.a.T. SaUcE & D.a.T. KeTcHuP in their adjacent Market.
Have a D.a.T. SaUcE recipe?  Send it to us at Recipes@datsaucela.com. Please include a photo, your name, social media handles,  and where you’re from. We would love to share it! 
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