Receta Destacada - Noviembre 2005
Stuffed Shrimp Owyhee
Executive Chef, Mark Owsley
Boise, Idaho
Ingredients:
20 U/12 or 33 16/20 Ocean Garden® Mexican Shrimp
Large Red Bell peppers
½ oz Brandy
8 oz Heavy Whipping Cream
1 T Finely Chopped Parsley
1 ½ T Butter
Salt, Pepper (white), Cayenne Pepper, Sugar
Preparation:
Shrimp Stuffing
Sauté 8 shrimp in 1 T butter on medium heat until done (approx. 2-3 minutes on each side). When shrimp has cooled, finely dice.
Finely dice 1 red pepper then sauté in ½ T butter, add ½ oz Brandy and reduce until flame is gone. Add 6 oz heavy cream then reduce slowly by ½.
Add pinch of salt and white pepper to taste. Mixture should be a little thick.
Add diced shrimp, chopped parsley and mix well. Set aside.
Roasted Pepper Sauce
Take 3 large red peppers and roast off (on an open flame or broiler) until they turn black. When the peppers turn black, quickly cool them under cold water and peel off the black outer shell and discard along with the seeds and stem area. Take the peppers and puree them in a blender. In a saucepan, add 2 oz heavy cream and the pepper puree. Then add salt, pepper and sugar to taste.
Reduce on medium heat until the mixture slightly thickens. Hold on warm temp.
Stuffed Shrimp
Butterfly the remaining 12 shrimp and fill them with the shrimp stuffing.
Place on a greased pan and bake in a 400º preheated oven for 7-9 minutes.
Presentation:
Pool the roasted pepper puree sauce onto a plate and present the cooked, stuffed shrimp atop the sauce.
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