Monday
May212012

Shrimp Longhis (Video)

Garlic Toast
 
2 cloves garlic, minced
2 tablespoons butter
2 pieces of crusty Italian or French bread
  
Preheat broiler. Sauté garlic in butter for 2 or 3 minutes. Dip bread into garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.
  
Shrimp
 
12 large shrimp (1 pond), rinsed, peeled and deveined
1/4 cup all-purpose floor
3 tablespoons butter
1 tablespoon olive oil
1 cup wine
1 ounce lemon juice
4 to 6 tablespoons cold butter, cut into chunks
1/2 tomato, cut into medium dice
1/4 cup chopped basil
  
Dredge shrimp in flour to lightly coat them, shaking off any excess flour, in a sauté pan, combine butter and olive oil over medium heat. When the butter is foamy, add the shrimp to the pan and sauté for 3 to 5 minutes, until shrimp is cooked. Remove shrimp from the pan and pour out any excess butter. Return the pan to medium hear and deglaze with the white wine; reduce for 2 or 3 minutes and then add the lemon juice. Reduce liquid by half (approximately 3 minutes), Then stir in 3 tablespoons cold butter chunks. Add more butter to the sauce 1 table spoon at a time until the sauce becomes emulsified. The sauce should not be thick but just coat the back of a spoon. Add tomato and basil. Return the shrimp to the pan for 30 seconds and toss.  Put shrimp on the garlic toast and pour over the sauce.

Garlic Toast2 cloves garlic, minced2 tablespoons butter2 pieces of crusty Italian or French bread  Preheat broiler. Sauté garlic in butter for 2 or 3 minutes. Dip bread into garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.  Shrimp12 large shrimp (1 pond), rinsed, peeled and deveined1/4 cup all-purpose floor3 tablespoons butter1 tablespoon olive oil1 cup wine1 ounce lemon juice4 to 6 tablespoons cold butter, cut into chunks1/2 tomato, cut into medium dice1/4 cup chopped basil  Dredge shrimp in flour to lightly coat them, shaking off any excess flour, in a sauté pan, combine butter and olive oil over medium heat. When the butter is foamy, add the shrimp to the pan and sauté for 3 to 5 minutes, until shrimp is cooked. Remove shrimp from the pan and pour out any excess butter. Return the pan to medium hear and deglaze with the white wine; reduce for 2 or 3 minutes and then add the lemon juice. Reduce liquid by half (approximately 3 minutes), Then stir in 3 tablespoons cold butter chunks. Add more butter to the sauce 1 table spoon at a time until the sauce becomes emulsified. The sauce should not be thick but just coat the back of a spoon. Add tomato and basil. Return the shrimp to the pan for 30 seconds and toss.  Put shrimp on the garlic toast and pour over the sauce.

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