Creamy garlic yabbies

| Bendigo Weekly | 14-Jun-2011 2.17


Creamy garlic yabbies

1 kg fresh cooked and peeled yabby tails
2 cloves crushed garlic
1 cup chicken stock
1 1/2 tabsp white wine
1/2 cup cream
100g butter
1 tabsp flour
1/2 teasp dry mustard
 1 tab finely chopped parsley or basil

Heat butter and garlic in a frying pan
Add flour and stir until combined. Remove from the heat.
Gradually add the chicken stock, cream and wine and stir until combined.
Return pan to the heat and stir until sauce boils and thickens.
Add mustard and season with cracked pepper and sea salt.
Bring back to the boil and add yabbies.
Cook until yabbies are heated through. Add parsley/basil and stir through.
Do not overcook.

Recipe source;


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