| 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
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