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Receta Creole Shrimp And Asparagus Delmonaco
by Global Cookbook

Creole Shrimp And Asparagus Delmonaco
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Ingredientes

  • 1 lb Large shrimp
  • 1 bn Pencil-thin asparagus
  • 1 Tbsp. Finely chopped garlic
  • 2 Tbsp. Finely chopped shallots
  • 1 x Bay leaf
  • 2 Tbsp. Chopped fresh thyme
  • 1 med Tomato, seeded and minced
  • 1 c. Heavy cream
  • 1 c. Dry vermouth
  • 1 Tbsp. Oyster sauce
  • 1/4 tsp Asian chili sauce
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Sweet paprika
  • 1/4 c. Wesson oil Salt to taste

Direcciones

  1. To Go & Cafe)
  2. Directions: Peel and de-vein the shrimp. Cut the tough ends from the asparagus, then cut the asparagus on a diagonal into 4-inch long spears.
  3. Set aside the garlic and shallots. In a small bowl, combine the bay leaf, thyme, oregano, tomato, cream, vermouth, oyster sauce, cayenne pepper, and paprika. Place in a 10-inch saute/fry pan over medium-high heat. Add in 2 Tbsp. of the oil and the chopped garlic and shallots. Saute/fry for 10 seconds, then add in the sauce. Bring to a rapid boil and cook the sauce till it thickens sufficient to lightly coat a spoon, about 3 min. Place a 12-inch saute/fry pan over highest heat. When warm, add in the remaining 2 Tbsp. oil. When the oil becomes warm, add in the shrimp and saute/fry on both sides till lightly browned, about 2 min total. Add in the sauce and asparagus and cover the pan. Reduce the heat to medium and steam the shrimp about 1 minute more. Shrimp are done when they just begin to feel hard to the touch and are slightly undercooked in the center. Transfer shrimp to 4 heated dinner plates. If the asparagus are not fully cooked, cover the pan and steam cook them for a few more seconds. Taste the sauce and adjust the seasonings, then spoon the asparagus and sauce over the shrimp and serve at once.