Sweet chili shrimp w/ roasted garlic beurre blanc
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | + 1 tsp Garlic; chopped |
| ½ | pounds | + 2 tsp Butter; softened |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Lime juice; divided |
| 1 | tablespoon | Shallots; chopped |
| ¼ | cup | Whipping cream |
| White pepper to taste | ||
| 1 | cup | Dried sweet red peppers; |
| . such as Anaheims; flaked | ||
| 18 | larges | Shrimp; peeled & deveined |
| . with the tails intact | ||
| Salt & black pepper to taste | ||
| Fresh basil or cilantro for | ||
| . garnish | ||
Directions
Place 1 Tbsp garlic in a saute pan with 2 tsp butter and cook over medium heat until dark brown; set aside.
Combine the wine, 1 Tbsp lime juice, shallots and remaining tsp garlic in a small pan and cook over medium heat for 3 to 4 minutes.
Add the cream and cook 2 to 3 minutes. Remove from the heat.
Cut the remaining ½ pound butter into small pieces and whisk into the cream mixture with a wire whisk, bit by bit, until all is incorporated. Return to the heat and whisk in the remaining lime juice, roasted garlic and white pepper. Set aside.
Place the pepper flakes in a flat dish. Season the shrimp with salt and black pepper as desired, then press the shrimp firmly into the pepper flakes until coated evenly. Heat a dry, nonstick skillet over medium heat and add the shrimp. Saute until done; do not overcook.
Divide the shrimp amongst 6 plates and spoon the garlic butter sauce over them. Garnish with basil or cilantro.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95