| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tvfn | 1 | Servings | |
INGREDIENTS
| 4 | oz | Unsalted butter, 1 stick |
| 4 | Green onion, white part | |
| only about 1/2 cup | ||
| thinly sliced | ||
| 2 | Cloves garlic, peeled and | |
| sliced | ||
| 1 | T | Champagne vinegar or white |
| wine vinegar | ||
| 3/4 | c | Unsalted chicken stock |
| 2 | T | Fresh minced basil |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | oz | Unsalted butter, 1/4 stick |
| 24 | Shrimp, shelled and deveined | |
| 24 to 32 | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 4 | Fresh bouquets of basil | |
| sprigs optional |
INSTRUCTIONS
For the Green Onion Basil Sauce, melt the butter and cool it to tepid. Boil the green onions, garlic, vinegar and chicken stock in a heavy small saucepan until the liquid is reduce to 1 tablespoon. Transfer it to a blender with the minced basil. Process until the basil is almost pureed. With the machine running, pour in the butter in a slow, thin stream, forming a thick, emulsified sauce. Season with salt and pepper. For the shrimp, melt the butter in a heavy large skillet over medium high heat. Add the shrimp and cook until just pink and opaque, about 2 to 3 minutes total, turning halfway with tongs. Season with salt and pepper. To serve, ladle a pool of hot sauce in the center of 4 large plates. Arrange the shrimp in a circle over the sauce with their tails meeting in the center. Place the basil bouquets over tails in center. Serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 1161
Calories From Fat: 1030
Total Fat: 117.1g
Cholesterol: 516.4mg
Sodium: 1555mg
Potassium: 481.9mg
Carbohydrates: 6.9g
Fiber: 3.8g
Sugar: <1g
Protein: 26.3g