Czarina Sauce with Shrimp (or Crawfish)

5 tablespoons unsalted butter
1 cup julienned onions
1 cup julienned yellow squash*
1 cup julienned zucchini*
1 teaspoon Chef Paul Prudhomme's Seafood Magic®
1 tablespoon lemon juice
peeled, fresh, cooked shrimp or crawfish tails
2 cups heavy cream
½ cup finely grated Parmesan cheese (preferably imported)

Melt 4 tablespoons of the butter in a 2-quart saucepan over high heat. Add the onion, squash and zucchini and sauté until vegetables start to get tender, about 2 minutes, stirring occasionally. Add the Seafood Magic® or seafood seasoning and continue cooking about 1 minute. Add the lemon juice and fresh shrimp or crawfish and cook 1 minute. Stir in the cream, the remaining 1 tablespoon butter and the Parmesan cheese. Cook until heated through, stirring constantly. Remove from heat and serve immediately, allowing about ½ cup sauce per serving.

*Julienned strips should be cut so that all squash and zucchini slices have skin on one surface.

Copyright © 1984 by Paul Prudhomme