| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tvfn | 1 | Servings | |
INGREDIENTS
| 4 | oz | Unsalted butter, (1 stick) |
| 4 | md | Green onion (white part only), (about 1/2 cup) thinly sliced |
| 2 | lg | Cloves garlic, peeled and sliced |
| 1 | tb | Champagne vinegar or white wine vinegar |
| 3/4 | c | Unsalted chicken stock |
| 2 | tb | Fresh minced basil |
| Salt and freshly ground black pepper to taste | ||
| 1 | oz | Unsalted butter, (1/4 stick) |
| 24 | lg | Shrimp, shelled and deveined (24 to 32) |
| Salt and freshly ground black pepper to taste | ||
| 4 | Fresh bouquets of basil sprigs (optional) |
INSTRUCTIONS
GREEN ONION BASIL SAUCE SHRIMP For the Green Onion Basil Sauce, melt the butter and cool it to tepid. Boil the green onions, garlic, vinegar and chicken stock in a heavy small saucepan until the liquid is reduce to 1 tablespoon. Transfer it to a blender with the minced basil. Process until the basil is almost pureed. With the machine running, pour in the butter in a slow, thin stream, forming a thick, emulsified sauce. Season with salt and pepper. For the shrimp, melt the butter in a heavy large skillet over medium high heat. Add the shrimp and cook until just pink and opaque, about 2 to 3 minutes total, turning halfway with tongs. Season with salt and pepper. To serve, ladle a pool of hot sauce in the center of 4 large plates. Arrange the shrimp in a circle over the sauce with their tails meeting in the center. Place the basil bouquets over tails in center. Serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”