You can cook with confidence and style
Sautéed Prawns (Shrimp) Recipe ...Popular Restaurant Recipe
Alfredo Sauce Makes This Recipe is a Favorite Restaurant Recipe - A Secret Restaurant Recipe
Shrimp provides a great deal of flexibility for my restaurant recipes and restaurant menu
development as a main entrée, in combination with other products and as an appetizer.
People, and now restaurants, frequently buy shrimp already peeled and de-veined (P & D)
Sautéed Shrimp Recipe:
Preparation time: 20 minutes. 4 servings.
Cooking Conversion Table
Ingredients:
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
Instructions:
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 please
- 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 parsley.
Return to Table of Contents Page 154 Return to Seafood Chapter Cover