Jacques Junque Recipe

Name: Jacques Junque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 Tbsp. olive oil; 1/2 c. onion, chopped; 1/2 c. green pepper, chopped; 1 c. shrimp, peeled and deveined; 1 lb. scallops; 3 lobster tails, shelled and diced; 1/2 lb. grouper or other firm fish; 2 c. oysters; 2 tsp. marjoram; 1 tsp. chervil; 1 tsp. celery seed; 2 tsp. salt; 5 to 6 grinds pepper; 1 c. clam juice; 2 c. Chablis; 1 pt. light cream; 2 tsp. dry mustard; 2 Tbsp. arrowroot or cornstarch

Servings: persons

3 Tbsp. olive oil
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 c. shrimp, peeled and deveined
1 lb. scallops
3 lobster tails, shelled and diced
1/2 lb. grouper or other firm fish
2 c. oysters
2 tsp. marjoram
1 tsp. chervil
1 tsp. celery seed
2 tsp. salt
5 to 6 grinds pepper
1 c. clam juice
2 c. Chablis
1 pt. light cream
2 tsp. dry mustard
2 Tbsp. arrowroot or cornstarch

1
Heat oil in large skillet over medium heat.
2
Saute onion and green pepper.
3
Add seafood and sprinkle with herbs, celery seed, salt and pepper.
4
Add clam juice, wine and cream.
5
Simmer 5 minutes, stirring occasionally.
6
Put mustard and arrowroot in a cup.
7
Add 1/2 cup sauce from pan.
8
Blend and return to pan, stirring until thick.
9
Do not boil.
10
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 Tbsp. olive oil, 1/2 c. onion, chopped, 1/2 c. green pepper, chopped, 1 c. shrimp, peeled and deveined, and more.

Yes, Jacques Junque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jacques Junque

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