| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Polynesian | 1 | Servings | ||
INGREDIENTS
| 32 | Peeled; deveined shrimp, 10-15 count | |
| 1 | tb | Olive oil |
| Salt | ||
| White pepper | ||
| 1 | oz | Dry vermouth |
| 1/2 | lb | Softened butter |
| 1 | ts | Chopped garlic |
| 1 | ts | Fresh chopped basil |
| 1/2 | ts | Chopped fresh thyme |
| 1/2 | ts | Chopped fresh oregano |
| 1 | Leaf fresh sage; chopped, (optional) | |
| 1 | ts | Paprika |
INSTRUCTIONS
COMPOUND BUTTER Shrimp Saki, despite the name, does not have any sort of Polynesian or Oriental aspect. The name is the nickname of a Mrs.. Sakowitz, who used to stay at the Pontchartrain Hotel's Caribbean Room every time she came to town. Shrimp Saki was on the menu at the Pontchartrain for a very long time, and if you find it there now, get it. 1. Heat the olive oil in a small skillet until it smokes, then saute the shrimp until they turn pink--about two minutes. Sprinkle on salt and pepper while sautéing. 2. Add the vermouth to the pan and remove the pan from the heat. Stir in the compound butter until it coats the shrimp. Spoon the extra sauce on the plate, and serve the shrimp in a row on top of the sauce. Serves four. To make the compound butter, blend all ingredients together and refrigerate. It's better if the compound butter is blended a day or more before you use it. Posted to recipelu-digest by "Joe" <Broutek@worldnet.att.net> on Mar 2, 1998
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