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December 19 1 Servings

INGREDIENTS

12 Shrimp, shelled reserving
the shells and
deveined
1/2 c Dry vermouth
1/4 c Fresh orange juice
1 t Freshly grated orange zest
3 T Cold unsalted butter, cut
into 6 pieces
1 t Minced fresh chives for
garnish
Lemon juice to taste

INSTRUCTIONS

In a small saucepan combine the reserved shrimp shells, the vermouth,
the orange juice, and the zest and simmer the mixture, covered, for 5
minutes. Strain the mixture through a fine sieve into another small
saucepan, discarding the shells. In a non-stick skillet melt 1 piece
of the butter, over moderately high heat, in it saute the shrimp,
stirring, for 2 minutes, or until they are cooked through, and keep
them warm, covered.  Bring the orange mixture to a boil, reduce the
heat to moderately  low, and whisk in the remaining 5 pieces butter, 1
piece at a time,  lifting the skillet from the heat occasionally to
cool the mixture  and adding each new piece of butter before the
previous one has  melted completely. (The sauce should not get hot
enough to liquefy.  It should be the consistency of hollandaise.) Stir
in the chives, the  lemon juice, and salt and pepper to taste, divide
the shrimp between  2 plates, and spoon some of the sauce over each
serving.  Serves 2.  Gourmet December 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 530
Calories From Fat: 209
Total Fat: 23.8g
Cholesterol: 0mg
Sodium: 16.9mg
Potassium: 378.3mg
Carbohydrates: 76g
Fiber: 8.3g
Sugar: 6.7g
Protein: 8.2g


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