| Shrimp Glazed w/Honey, Garlic & Preserved Orange Peel
2 ounces of butter
1/4 tablespoon of garlic puree
1/2 ounce of honey
3 Shrimps, cleaned
2 ounces of Shrimp stock, separate
Salt and Pepper
1 ounce of preserved orange peel
1 teaspoon of parsley, finely chopped
1 ounce of fried angel hair pasta
1/2 teaspoon of black sesame seeds
1 ounce of reduced beet juice |
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In a pan over medium heat place butter and garlic puree and saute. When garlic starts to brown add honey and when it starts to caramelize add cleaned shrimp and cook 3 to 4 minutes. Add the shrimp stock. Remove shrimp to a plate. Reduce sauce until slightly thick. Add salt and pepper and preserved orange peel to taste. Add chopped parsley and place over shrimp. Decorate with fried angel hair, sesame seed, and beet juice. Makes 1 serving. (No picture accompanied this story.) Chefs celebrate the 1997 Orange Blossom Festival, Riverside, California. Shared with McRecipe List, untested, by phannema@wizard.ucr.edu Published by Riverside Press-Enterprise (California) on April 17, 1997 Recipe by: Gary A. Palm, exec. chef, Mission Inn, Riverside (1997) Posted to MC-Recipe Digest V1 #574 by PATh <phannema@wizard.ucr.edu> on Apr 17, 1997
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