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Category: Seafood appetizers
Prep Time: Cook Time: Total Time:
24 uncooked jumbo shrimp, peeled, deveined
1/3 C. clarified butter
1/2 C. chopped onion
3/4 tsp minced garlic
1/4 C. white wine
1/2 tsp. cornstarch
1 C. fish stock
1/4 C. whipping cream
1/4 C. butter, softened
1 medium tomato, peeled, seeded, chopped
1 tsp. chopped parsley
Bruschetta
1/4 C. olive oil
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
12 (1/4 inch) slices French bread
Directions
In medium saucepan, heat clarified butter over medium-high head until hot. Stir in onion and garlic and cook until onion is tender. Reduce head to medium; stir in wine. Cook until wine is reduced by half. Dissolve cornstarch in a little fish stock. Stir remaining fish stock into onion mixture; bring to a boil. Stir in cornstarch mixture and cook, stirring constantly, until thickened. Add whipping cream; cook until heated through. Remove from heat; whisk in softened butter, 1 Tbsp. at a time. Stir in tomato and parsley; season to taste with salt and pepper. Keep warm.
In small bowl combine olive oil, oregano and thyme. Brush oil mixture on both sides of bread slices. Place under broiler until lightly browned.
Season shrimp with salt and pepper. Place on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until shrimp turn pink, turning once. To serve, place 4 shrimp on individual serving places and spoon sauce over shrimp. Serve with Bruschetta.
serves 4
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Shrimp Scampi Extraordinaire
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Category: Seafood appetizers
Prep Time: Cook Time: Total Time:
24 uncooked jumbo shrimp, peeled, deveined
1/3 C. clarified butter
1/2 C. chopped onion
3/4 tsp minced garlic
1/4 C. white wine
1/2 tsp. cornstarch
1 C. fish stock
1/4 C. whipping cream
1/4 C. butter, softened
1 medium tomato, peeled, seeded, chopped
1 tsp. chopped parsley
Bruschetta
1/4 C. olive oil
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
12 (1/4 inch) slices French bread
Directions
In medium saucepan, heat clarified butter over medium-high head until hot. Stir in onion and garlic and cook until onion is tender. Reduce head to medium; stir in wine. Cook until wine is reduced by half. Dissolve cornstarch in a little fish stock. Stir remaining fish stock into onion mixture; bring to a boil. Stir in cornstarch mixture and cook, stirring constantly, until thickened. Add whipping cream; cook until heated through. Remove from heat; whisk in softened butter, 1 Tbsp. at a time. Stir in tomato and parsley; season to taste with salt and pepper. Keep warm.
In small bowl combine olive oil, oregano and thyme. Brush oil mixture on both sides of bread slices. Place under broiler until lightly browned.
Season shrimp with salt and pepper. Place on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until shrimp turn pink, turning once. To serve, place 4 shrimp on individual serving places and spoon sauce over shrimp. Serve with Bruschetta.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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