Jacques Junque
A luxurious seafood dish featuring shrimp, scallops, lobster, and fish in a rich, herb-infused cream sauce, perfect for special occasions or seafood lovers seeking bold flavors.
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 ⓘ
Instructions
- Heat olive oil in a large skillet over medium heat.
- Saute chopped onion and green pepper until tender.
- Add seafood (shrimp, scallops, lobster, fish, oysters) and sprinkle with marjoram, chervil, celery seed, salt, and pepper.
- Pour in clam juice, Chablis wine, and light cream.
- Simmer for 5 minutes, stirring occasionally.
- In a cup, mix dry mustard and arrowroot or cornstarch with a little sauce from the pan to make a slurry.
- Add the slurry to the pan, stirring until the sauce thickens.
- Do not bring to a boil after adding the thickener.
- Serve the seafood sauce over cooked rice.
Tips & Substitutions
For a lighter version, consider using half-and-half instead of light cream. You can substitute the seafood based on availability; for example, crab can replace lobster, and tilapia can substitute for grouper. To enhance the flavor, add a splash of lemon juice just before serving. For a spicier kick, include a pinch of cayenne pepper. This dish pairs beautifully with shrimp recipes.
Serving Suggestions
Serve the seafood sauce over fluffy cooked rice for a satisfying meal. It also pairs well with crusty bread to soak up the delicious sauce. Consider a side of steamed vegetables or a fresh green salad to balance the richness. For a complete experience, pair with a glass of chilled Chablis.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of cream or clam juice to maintain moisture and prevent the seafood from becoming rubbery. Avoid microwaving, as it can overcook the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Jacques Junque contains roughly 597 calories, with 33g protein, 100g carbohydrates, and 14g fat. It is an excellent source of iron (222% of the Daily Value), calcium (110% of the Daily Value), and dietary fiber (92% of the Daily Value). Note that it is relatively high in sodium, at 1328mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, frozen seafood is a great option. Thaw the seafood completely before using it in the recipe to ensure even cooking. Just be sure to drain any excess moisture to maintain the sauce's consistency.
What can I serve with Jacques Junque?
This dish pairs wonderfully with a crisp green salad or some garlic bread to help soak up the sauce. You may also want to consider serving it with a side of asparagus or steamed broccoli for a touch of freshness.
How can I make this dish gluten-free?
To make Jacques Junque gluten-free, simply substitute arrowroot for cornstarch as your thickener, ensuring the cornstarch is labeled gluten-free. Additionally, check that your clam juice and any other packaged ingredients do not contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).