| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Canola oil |
| 2 |
tb |
Oyster sauce |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry vinegar |
| 1 |
tb |
Finely minced shallot |
| 1 |
tb |
Ginger; peeled and minced |
| 1 |
tb |
Olive oil |
| 24 |
md |
Shrimp |
|
|
Flour for dusting |
| 2 |
c |
Baby bok choy; blanched in well salted boiling water |
INSTRUCTIONS
VINAIGRETTE
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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