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.
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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