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Shrimp A La Bordelaise
Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espanola most commonly used for grilled meats. In the case of seafood, A La Bordelaise refers to a sauce composed of white wine, garlic, shallot, and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter.
Preparation Time: Approx. 20 minutes
Yield: 2 servings
Shrimp A La Bordelaise Ingredients:
1 lb peeled and de-veined shrimp
2 tablespoons olive oil
6 tablespoons butter
2 tbs. chopped shallots
1 tablespoon chopped garlic
4 tablespoons chopped scallions
½ cup Chardonnay
2 tbs. fresh chopped parsley
¼ cup heavy cream
pinch crushed red pepper
salt and black pepper to taste
1 lbs. cooked pasta
Method:
In a medium sauté pan over a low fire heat ½ the butter and the olive oil and sauté the garlic, shallots, and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the scallions, and the chopped parsley and return to a simmer. Add the heavy cream, and a pinch of crushed red pepper and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.
Shrimp with Lime Butter Sauce
Note: This item is a nice summertime appetizer or light entrée.
Preparation Time: Approx. 2-3 hours to prepare and marinate, with and additional 15 to 20 minutes to grill and serve.
Yield: 2 servings
Ingredients:
1 lbs. peeled and de-veined shrimp
1/2 cup olive oil
1 tablespoon lime juice
fresh ground black pepper
pinch salt
pinch dry parsley flakes
Method:
Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the shrimp and marinate while refrigerated for 2 hours.
Remove the shrimp from the marinade and place on a hot grill. Save the excess marinade for basting the shrimp as it grills. Grill over a low to medium fire basting often to prevent over drying. Grill for about 12 minutes or until the shrimp is firm and to touch and loses its translucency. Serve at once with lemon wedges.
Shrimp Scampi
Preparation Time: Approx. 20 minutes
Yield: 2 servings
Ingredients:
1 lb peeled and de-veined shrimp
½ cup butter
2 tbs. chopped garlic
½ cup white wine
2 tsp. fresh lemon juice
¼ cup heavy cream
salt and black pepper to taste
2 tbs. fresh chopped parsley
1 lbs. cooked pasta
Method:
In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the lemon juice, and the chopped parsley and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.
For a spicier version of this recipe try adding some hot banana pepper rings.
Author Chef Peter Rego
credit Great Stock!
