Sautéed Shrimp Recipe

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					Sautéed Shrimp Recipe:
Preparation time: 20 minutes. 4 servings.

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24 large (size 21-25 count) peeled and de-veined shrimp (P & D)
4-6 ounces clarified butter (see instructions)
4-6 ounces heavy cream
2 tablespoons minced garlic
4-6 ounces white wine (chardonnay or your
choice) Salt and fresh ground pepper
1 tomato, peeled, seeded and chopped
(optional) Flour

To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container and Discard the solids

Cook prawns 8-12 at a time or in two skillets following this method for each "batch:"
   • Heat a large skillet over medium heat
   • Add about 2 tablespoons of clarified butter and heat until hot but don't burn
   • Flour prawns shaking off excess and add to skillet with hot clarified butter
   • Sauté 1-2 minutes on one side of prawns, turn over and lower heat a little
       and add 1 teaspoons minced garlic for each patch
   • Sauté until garlic turns white (DO NOT BURN)
   • Deglaze with white wine (pour wine around the edges of the skillet)and cook
       to reduce volume by half
   • Add heavy cream by pouring around the edges of the skillet and cook to
       reduce and thicken the sauce
   • Add seasoning salt, tomato pieces (optional), cooking briefly to heat through
   • Keep warm while cooking the second batch

To serve, arrange in individual dishes and garnish with fresh chopped parsley.
For a buffet, arrange the prawns in a chafing dish to keep hot and also garnish with

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