 | | Directions | - Heat olive oil over medium heat. Add frog legs, sprinkle with salt and pepper. Sauté each side about 5 minutes or until golden brown. (Note: Don't have heat too high or it will splatter all over.) May cover while browning.
- Remove legs, set aside on a platter.
- Clean skillet. Put in oil and butter, add shallots and garlic, sauté until tender. Sprinkle with flour.
- Stirring, slowly whisk in chicken stock. Keep whisking as it thickens, turn down heat to low.
- Add Old Bay Seasoning, tomatoes, parsley and paprika, salt and pepper to taste.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: Medium Skillet
Servings: 6
|  | | Ingredients | | - | | 2 pounds frog legs |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons unsalted butter |
| - | | 1 shallot, minced |
| - | | 2 cloves garlic, minced |
| - | | 1 tomato, chopped |
| - | | 1 cup chicken stock |
| - | | 1/2 teaspoon paprika |
| - | | 3 tablespoons flour |
| - | | 2 tablespoons parsley (optional) |
| - | | salt and pepper |
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