| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tamara1 | 1 | servings | |
INGREDIENTS
| 18 | Bug tails; meat only | |
| 20 | g | Butter |
| 40 | ml | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | Birdseye chilli; minced | |
| Salt and pepper to taste | ||
| Assorted greens such as snow pea shoots | ||
| ; and baby spinach or rocket | ||
| 1 | Birdseye chilli; finely chopped | |
| 1 | Lime leaf; crushed | |
| 100 | ml | Fresh lime juice |
| 100 | ml | White wine |
| 250 | g | Butter; diced small and |
| ; room temperature, | ||
| ; extra | ||
| Salt and pepper. |
INSTRUCTIONS
First, make the sauce. In a saucepan combine the chilli, lime leaf, lime juice, white wine and some salt and pepper. Bring to the boil and simmer for a few minutes until the mixture reduces a little. Remove from the heat and whisk in the butter, a few pieces at a time, until the butter has been incorporated. Add salt and pepper to taste and keep in a warm area, do not re-boil. Now prepare the shellfish. Heat oil and butter in a hot pan and add the garlic and chilli and saut. for a moment or two. Add the bug meat or shellfish of your choice and toss until covered in butter. Turn heat down a little and move bug meat around the pan until cooked. 3-5 minutes. If using prawns, cook until bright orange, about 2 minutes. Wash and dry the salad leaves and arrange on a plate with the shellfish. Drizzle with the sauce and serve immediately. Converted by MC_Buster. Per serving: 2364 Calories (kcal); 256g Total Fat; (97% calories from fat); 3g Protein; 12g Carbohydrate; 591mg Cholesterol; 2237mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 51 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“God wants to be your best friend”