| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Canola oil |
| 2 | T | Oyster sauce |
| 2 | T | Soy sauce |
| 2 | T | Sherry vinegar |
| 1 | T | Finely minced shallot |
| 1 | T | Ginger, peeled and minced |
| 1 | T | Olive oil |
| 24 | Shrimp | |
| Flour for dusting | ||
| 2 | c | Baby bok choy, blanched in |
| well salted boiling water |
INSTRUCTIONS
In a bowl, combine all the vinaigrette ingredients and whisk well to incorporate. It will appear slightly separated. Clean the shrimp and season well with salt and pepper. Heat oil in a saute pan over medium high heat. Dust shrimp lightly with flour and sear. Do not overcook, they should still be tender in the center. Warm the bok choy in butter and place in the center of 4 plates. Arrange the shrimp on top and spoon the vinaigrette around the bok choy. Yield: 4 servings NOTES : Recipe courtesy of Eric Ripert, Le Bernardin Recipe by: Cooking Live Show #CL9054 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2374
Calories From Fat: 1122
Total Fat: 127.2g
Cholesterol: 181.4mg
Sodium: 2874.3mg
Potassium: 662.5mg
Carbohydrates: 250.9g
Fiber: 8.9g
Sugar: 1.5g
Protein: 54.4g