NICOLE'S SATURDAY SHRIMPS
Nicoles lördagsräkor
A little festive mix that you can make when you feel like something tasty on a Saturday night, or as an entrée when you have dinner guests. Easy to make and based on such nice ingredients that it can't be anything but good - if you are among the majority who can eat shellfish. (I'm not.)
Serves 4
9 to 11 oz fresh mushrooms
4 finely chopped shallots
butter or margarine
0.4 to 0.6 cup white wine
0.8 cup crème fraîche or heavy cream
salt, white pepper
14 oz un-peeled shrimps
Peel the shrimps. Finely chop the onion and melt it in the fat until golden. Trim the mushrooms, split them if they're large and let them sizzle with the onions - without browning - until the moisture has gone away. Dilute with wine and crème fraîche or cream, little by little, and let simmer slowly until the sauce is creamy.
Flavor to taste with salt and pepper, add the shrimps and heat it up just to boiling point. The shrimps will be tough if they're allowed to boil.
Serve with salad and bread.
Enjoy!
Bella
Nicoles lördagsräkor
A little festive mix that you can make when you feel like something tasty on a Saturday night, or as an entrée when you have dinner guests. Easy to make and based on such nice ingredients that it can't be anything but good - if you are among the majority who can eat shellfish. (I'm not.)
Serves 4
9 to 11 oz fresh mushrooms
4 finely chopped shallots
butter or margarine
0.4 to 0.6 cup white wine
0.8 cup crème fraîche or heavy cream
salt, white pepper
14 oz un-peeled shrimps
Peel the shrimps. Finely chop the onion and melt it in the fat until golden. Trim the mushrooms, split them if they're large and let them sizzle with the onions - without browning - until the moisture has gone away. Dilute with wine and crème fraîche or cream, little by little, and let simmer slowly until the sauce is creamy.
Flavor to taste with salt and pepper, add the shrimps and heat it up just to boiling point. The shrimps will be tough if they're allowed to boil.
Serve with salad and bread.
Enjoy!
Bella
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