Thaw and shell the shrimp. Set aside.
Prick the squash in different places and microwave on High for 5 min. Cut the squash in two lengthwise and remove the seeds.
Continue cooking for approximately 10 min. per half.
Detach the flesh with a fork and remove the strands. Set aside.
In a saucepan, heat the butter and sauté the green onion and fennel bulb. Add the shrimp and fennel leaves, and continue cooking for approximately 2-3 min. Sprinkle with flour and
add the milk, a little bit at a time, stirring constantly. Cook on low heat until the sauce
thickens. Season to taste. Pour the sauce on the squash strands. Sprinkle with Parmesan cheese, if desired.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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