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16 Jumbo Shrimp
1/2 Red bell pepper
1/2 Yellow bell pepper
1/2 Red onion
3 Sprigs fresh parsley
2 Cloves peeled garlic, minced
Blackening spice
2 TBS oil
6 oz White wine
8 oz Unsalted butter, cold
3 Mushrooms, sliced
Juice of 1/2 lemon
1 oz Heavy cream
Sauce:
In a 2 qt. sauce pan, add julienne red and yellow peppers,
red onion, mushroom, garlic, lemon juice, and white wine
over med-high heat. Reduce until almost dry.
Add heavy cream, reduce until almost dry again.
Slowly add the butter a little at a time until all butter
is incorporated. Strain and set aside.
Shrimp:
Peel and de-vein the shrimp and coat with blackening seasoning.
Add the oil a non-stick sauté pan and set over med-high
heat. When oil starts to smoke, add shrimp and cook
2 minutes on each side. Be sure not to overcook
shrimp as they will become tough.
On 4 warm plates, coat
the bottom of each plate with sauce, add 4 shrimp to each
plate and garnish with diced peppers, onions, and chopped
parsley (the colors of Mardi-Gras).
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