Text 10239, 82 rader
Skriven 2011-05-03 16:57:00 av Dave Drum (51393.cooking)
Ärende: DP 439
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vintage House At Messina Hof's Shrimp Del Rey
 Categories: Seafood
      Yield: 4 servings
 
     16    Jumbo shrimp, washed,
           -deveined and
           -shelled with tail intact
      3 tb Butter, divided
      5    Shallots, finely chopped
      2 ts Ground black pepper
      1 c  Fresh crab meat
      1 c  Whipping cream
      1 tb PLUS
      1 ts Pinot grigio or sauvignon
           -blanc wine,
           -divided
      1 ts Lemon juice
      1 c  Smoked-Salmon Sauce (recipe
           -follows)
      4 c  Wild rice, cooked
      4 c  Mixed garden vegetables,
           -sauteed

MMMMM--------------------SMOKED-SALMON SAUCE-------------------------
      1 tb Butter
      1 c  Smoked salmon, diced
      4 ts Garlic, minced
      1 ts Saffron
      4 ts Green onions, chopped
      2 c  Whipping cream
 
  Set the oven to broil.
  
  Butterfly the shrimp by cutting lengthwise along inside
  curve, almost completely through.  Set aside in refrigerator.
  
  TO MAKE THE STUFFING, In a skillet, melt 1 tablespoon of the
  butter over medium heat.  Saute the shallots until translucent.
  Add the black pepper, crab meat, cream, another tablespoon of
  butter, and 1 teaspoon of the wine. Cook crab until done, about
  4 minutes.  Set aside.
  
  TO PREPARE THE LEMON BUTTER, In a small bowl, melt the remaining
  1 tablespoon of butter in a microwave.  Add the remaining 1
  tablespoon of wine and lemon juice.  Set aside.
  
  In a large, flat baking dish, lay the shrimp butterflied side
  up.  Onto each shrimp spoon 1 tablespoon of stuffing, pressing
  gently.  Fold the shrimp tails over stuffing.
  
  In the preheated oven, broil the stuffed shrimp until done,
  about 5 to 7 minutes, basting with the lemon-butter sauce when
  almost done.  While shrimp is cooking, prepare Smoked-Salmon
  Sauce.
  
  TO PREPARE THE SMOKED-SALMON SAUCE, In A saucepan over medium-
  high heat, melt the butter.  Saute the diced smoked salmon.
  When hot, add the garlic, saffron, and green onions.  Saute for
  1 minute more.  Then add the whipping cream.  Lower heat to a
  simmer.  Reduce the sauce by half, about 4 minutes.
  
  TO SERVE, On each of 4 plates, spoon the wild rice.  Divide and
  arrange the shrimp on top of rice, forming a circle.  Arrange the
  sauteed mixed vegetables to the side.  Drizzle the Smoked-Salmon
  Sauce on shrimp and around plate. Serve immediately.
  
  Makes 4 servings.
  
  Recipe by:  Chef Eric Segura of the Vintage House restaurant at
  Messina Hof winery, 4545 Old Reliance Road, Bryan,
  Texas
  From: David Pileggi                   Date: 09-18-00
  Cooking
 
MMMMM

... From wine ... what sudden friendship springs. - John Gay
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