INGREDIENTS

INSTRUCTIONS

In a small saucepan combine the reserved shrimp shells, the vermouth, the
orange juice, and the zest and simmer the mixture, covered, for 5 minutes.
Strain the mixture through a fine sieve into another small saucepan,
discarding the shells. In a non-stick skillet melt 1 piece of the butter,
over moderately high heat, in it saute the shrimp, stirring, for 2 minutes,
or until they are cooked through, and keep them warm, covered.
Bring the orange mixture to a boil, reduce the heat to moderately low, and
whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the
skillet from the heat occasionally to cool the mixture and adding each new
piece of butter before the previous one has melted completely. (The sauce
should not get hot enough to liquefy. It should be the consistency of
hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to
taste, divide the shrimp between 2 plates, and spoon some of the sauce over
each serving.
Serves 2.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”