|
|
| SHRIMP “SANTA MARGHERITA” |
|
 |
| INGREDIENTS |
6 ea shrimp, white Mexican/P&D
1 oz extra virgin olive oil
3 oz butter
2 oz brandy
2 oz chicken broth
1 T honey
1/4 t curry powder
pinch ceyenne pepper
to taste sea salt
to taste white pepper
1 T Italian parsley, chopped
2 ea whole chive
2 pc grilled polenta
|
|
|
|
|
| TO FINISH |
| Plate polenta in center of plate and surround shrimp. Pour sauce over
shrimp and garnish with chopped parsley and a chive |
| METHOD |
| In a saute pan, heat e.v.o. and 1 ounce butter.
Add shrimp and saute on both sides until shrimp are half cooked.
Deglaze pan with brandy.
Add stock, honey, curry, and ceyenne.
Remove shrimp and reduce sauce adding butter to finish sauce.
Adjust season to taste. Sauce should be glossy and slightly syrupy.
Curry should be prominent. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
