Sunday, April 17, 2011

Brown Butter Shrimp

This recipe comes from Food and Wine Magazine, June 2000.  The major changes I made are that I used shrimp instead of scallops (you can easily substitute scallops or both, as the original recipe calls for) and I doubled the sauce recipe.  I normally use prosciutto but on this night I didn't have it, so it is pictured without.
This is another one of those recipes that has to be completely prepped because it cooks very quickly.  This is a perfect dinner choice when you want to visit with your guests before eating dinner.  This is also a wonderful platter style appetizer or hors d'oeurve where you let guests serve themselves.  As a dinner these quantities should serve 4 people.  So first the prep.  Wash and trim the end of 1 lb Asparagus.  Peel and devein 2 lbs. Large Shrimp (head on), leaving the tail intact.  Place on paper towels to dry.  Zest then juice 1 Large Lemon.  Measure out 1/2 Cup Chicken Broth.  Julienne 4 sliced of thinly sliced Prosciutto.

Cook Basmati Rice according to the directions, figuring 1/4 cup uncooked rice per person.   In a skillet, saute the asparagus over medium heat in 1 Tbl Olive Oil with 1 tsp Unsalted Butter added.  Season with Kosher Salt and White Pepper to taste.

Preheat large skillet over medium low heat.  Add 1 Tbl UnSalted Butter.  Add prosciutto and cook until crisp., about 4 minutes.  Transfer prosciutto to a plate.  Raise heat to medium high and add 3 Tbl UnSalted Butter in same skillet.  Add shrimp and cook until browned and just done, about 1 minute per side.  Transfer shrimp to a plate.  Add lemon zest and cook until browned, about 1 minute.  Add lemon juice and simmer for 10 seconds.  Add chicken broth and simmer scraping the bottom of the skillet until reduced to a rich glaze, about 3 minutes.  Swirl in 1 Tbl Unsalted Butter.  Return shrimp and any juice back into skillet and toss to coat.  You can season with a pinch of Kosher Salt and White Pepper to Taste but go easy on the salt because prosciutto is salty.

On a warmed platter, arrange rice and top with shrimp and sauce.  Arrange the asparagus in an attractive manner.  Top the shrimp with the crispy prosciutto and serve with warm crusty bread.

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