| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
California |
Seafood, Appetizer |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 1/4 |
tb |
Garlic puree |
| 1/2 |
oz |
Honey |
| 3 |
|
Shrimps, cleaned |
| 2 |
oz |
Shrimp stock, separate recipe |
|
|
Salt and Pepper |
| 1 |
oz |
Preserved orange peel (candied) |
| 1 |
ts |
Parsley, finely chopped |
| 1 |
oz |
Fried angel hair pasta |
| 1/2 |
ts |
Black sesame seeds |
| 1 |
oz |
Reduced beet juice |
INSTRUCTIONS
In a pan over medium heat place butter and garlic puree and saute. When
garlic starts to brown add honey and when it starts to caramelize add
cleaned shrimp and cook 3 to 4 minutes. Add the shrimp stock. Remove shrimp
to a plate. Reduce sauce until slightly thick. Add salt and pepper and
preserved orange peel to taste. Add chopped parsley and place over shrimp.
Decorate with fried angel hair, sesame seed, and beet juice. Makes 1
serving.
(No picture accompanied this story.)
Chef's celebrate the 1997 Orange Blossom Festival, Riverside, California.
Shared with McRecipe List, untested, by phannema@wizard.ucr.edu Published
by Riverside Press-Enterprise (California) on April 17, 1997
Recipe by: Gary A. Palm, exec. chef, Mission Inn, Riverside (1997) Posted
to MC-Recipe Digest V1 #574 by PATh <phannema@wizard.ucr.edu> on Apr 17,
1997
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