| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon celery, minced
1 tablespoon carrot, minced
1 tablespoon parsley, minced
1 tablespoon onion, minced
1 crumbled bay leaf
1 pound large shrimp (cleaned and deveined)
¼ cup brandy
2 large tomatoes, finely chopped
½ cup chicken broth
¼ teaspoon salt
Dash of cayenne pepper
2 teaspoons lemon juice
½ cup heavy cream
1 tablespoon butter
1 teaspoon flour
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Put the oil, butter, celery, carrot, parsley, onion, and bay leaf in a covered casserole and cook in the microwave oven for 4 minutes.
|
2. Add the cleaned and deveined shrimp. Stir. Cover and cook, stirring occasionally to insure even cooking, until the shrimp is bright pink and tender (about 2 or 3 minutes).
|
3. Warm the brandy in a handled cup for about 10 to 15 seconds. Pour over shrimp and flame. Add the chicken broth and stir.
|
4. Carefully lift out the shrimp and put aside. Add the tomato, salt, cayenne, and lemon juice. Cook, covered, 3 minutes. Stir and cook, uncovered, until the sauce is fairly thick.
|
5. Press through a course sieve or blend in a blender. Return to the casserole and stir in the cream and a blended mixture of the butter and flour.
|
6. Return the shrimp to the sauce. Cook, covered, in the microwave oven just long enough to bring the sauce to a simmer, stirring twice during the cooking.
|
|
|
|
|
