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Ingredientes
- 1Â 1/2 lb large shrimp, cleaned, tail on
- Â Â coarse salt, and freshly cracked black pepper
- 1 Tbsp. extra virgin olive oil
- 2 tsp lemon juice
- Â Â Sabayon
- 2 x egg yolk
- 1Â 1/2 Tbsp. lemon juice
- 6 Tbsp. vermouth
- 1 pch salt
- 1 pch saffron
- 2 Tbsp. water
- 1/2 x vanilla bean, scraped
- Â Â freshly cracked black pepper
- Â Â Assembly
- Â Â lemon wedges
- Â Â parsley sprigs
Direcciones
- Season the shrimp with salt and pepper.
- Heat the oil in a large saute/fry pan on high heat and add in the shrimp.
- Sprinkle with the lemon juice.
- Cook, tossing occasionally, about 3 to 4 min or possibly till cooked through and starting to turn golden brown.
- Sabayon:Dissolve the saffron in 2 tbsp. of water to make saffron mix.
- Put the egg yolks, lemon juice, vermouth, salt, saffron mix and vanilla in a medium bowl over a medium saucepan of simmering water.
- Beat with a whisk till pale yellow in colour and ribbons form when you lift the whisk and wave it back and forth over the mix, about 2 min.
- Remove from the heat and continue whisking till the mix has cooled.
- Season to taste.
- Assembly:Serve the shrimp with the sabayon.
- Garnish with lemon wedges and parsley sprigs.
- The vanilla-saffron sauce is a loose sabayon-more like a foamy sauce than a thick custard. Vermouth and lemon juice give it a refreshing hit of acidity.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 57 | 27% |
| Total Fat 6.35g | 8% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 291mg | 12% |
| Potassium 338mg | 10% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 34.67g | 55% |
