|12 larges||Shrimp; shelled, reserving|
|; the shells, and|
|½ cup||Dry vermouth|
|¼ cup||Fresh orange juice|
|1 teaspoon||Freshly grated orange zest|
|3 tablespoons||Cold unsalted butter; cut into 6 pieces|
|1 teaspoon||Minced fresh chives for garnish|
|Lemon juice to taste|
In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes.
Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it saute the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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