Bug Tails In A Lime And Chilli Butter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tamara1 | 1 | Servings | |
INGREDIENTS
| 18 | Bug tails, meat only | |
| 20 | g | Butter |
| 40 | 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 | Fresh lime juice | |
| 100 | White wine | |
| 250 | g | Butter, diced small and |
| room temperature | ||
| extra | ||
| Salt and pepper. | ||
| Fat, 0 Other Carbohydrates |
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; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 32404
Calories From Fat: 1994
Total Fat: 227.3g
Cholesterol: 580.5mg
Sodium: 1688.6mg
Potassium: 16367.2mg
Carbohydrates: 1347.3g
Fiber: 8.3g
Sugar: 1335.9g
Protein: 17.8g