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Receta Sauteed Shrimp With Vanilla Saffron Sauce
by Global Cookbook

Sauteed Shrimp With Vanilla Saffron Sauce
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Ingredientes

  • 1 1/2 lb large shrimp, cleaned, tail on
  •     coarse salt, and freshly cracked black pepper
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp lemon juice
  •     Sabayon
  • 2 x egg yolk
  • 1 1/2 Tbsp. lemon juice
  • 6 Tbsp. vermouth
  • 1 pch salt
  • 1 pch saffron
  • 2 Tbsp. water
  • 1/2 x vanilla bean, scraped
  •     freshly cracked black pepper
  •     Assembly
  •     lemon wedges
  •     parsley sprigs

Direcciones

  1. Season the shrimp with salt and pepper.
  2. Heat the oil in a large saute/fry pan on high heat and add in the shrimp.
  3. Sprinkle with the lemon juice.
  4. Cook, tossing occasionally, about 3 to 4 min or possibly till cooked through and starting to turn golden brown.
  5. Sabayon:Dissolve the saffron in 2 tbsp. of water to make saffron mix.
  6. Put the egg yolks, lemon juice, vermouth, salt, saffron mix and vanilla in a medium bowl over a medium saucepan of simmering water.
  7. 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.
  8. Remove from the heat and continue whisking till the mix has cooled.
  9. Season to taste.
  10. Assembly:Serve the shrimp with the sabayon.
  11. Garnish with lemon wedges and parsley sprigs.
  12. 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.
  13. Yield is 4 servings.