Sep-dinner: Roasted Shrimp With Chanterelles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Jumbo shrimp or lg prawns,
1/4 cup: Butter,
2: Garlic cloves, sliced
2 tsp: Fresh thyme, chopped
CHANTERELLES & SWEET CORN
2: Corn cobs, husked
1 tbsp: Vegetable oil,
1 tbsp: Butter,
3/4 cup: Chanterelle mushrooms, quartered [=6-8]
1/2 cup: Sweet red pepper, fine dice
1/4 cup: Vegetable/chicken stock,
1 tbsp: Fresh basil, chopped
Salt,
Pepper,
Directions:
Oyster or Shiitake mushrooms may be substituted for chanterelles.
Chanterelles With Sweet Corn:
Brush corn cobs with oil; grill, covered, over medium heat, turning,
for about 10 minutes or until corn is tender. Remove from grill. Let
cool; using sharp knife, slice kernels from cobs.
In large skillet over medium heat, melt butter; cook mushrooms and red
pepper for 3 minutes or until tender. Add stock to skillet and bring
to simmer; cook, stirring, for about 3 minutes or until almost all
liquid has evaporated. Add corn and basil; simmer for 1 minute.
Season with salt and pepper to taste. Set aside.
Leaving shells on, slice lengthwise through shrimp but not all the way
through. Open up each shrimp like butterfly; place, flesh side up, on
baking sheet.
In small saucepan, heat butter with garlic over medium heat until
butter has melted. Brush shrimp with butter mixture. Bake in 450F
230C oven for about 5 minutes or just until pink.
Sprinkle shrimp with thyme. Spoon mushroom and corn mixture into
centre of serving platter; arrange shrimp around edge. Serve
immediately.
Recipe by John Bishop, owner of Bishops Restaurant, Vancouver, BC,
Canada
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens -
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Chanterelles With Sweet Corn:
Brush corn cobs with oil; grill, covered, over medium heat, turning,
for about 10 minutes or until corn is tender. Remove from grill. Let
cool; using sharp knife, slice kernels from cobs.
In large skillet over medium heat, melt butter; cook mushrooms and red
pepper for 3 minutes or until tender. Add stock to skillet and bring
to simmer; cook, stirring, for about 3 minutes or until almost all
liquid has evaporated. Add corn and basil; simmer for 1 minute.
Season with salt and pepper to taste. Set aside.
Leaving shells on, slice lengthwise through shrimp but not all the way
through. Open up each shrimp like butterfly; place, flesh side up, on
baking sheet.
In small saucepan, heat butter with garlic over medium heat until
butter has melted. Brush shrimp with butter mixture. Bake in 450F
230C oven for about 5 minutes or just until pink.
Sprinkle shrimp with thyme. Spoon mushroom and corn mixture into
centre of serving platter; arrange shrimp around edge. Serve
immediately.
Recipe by John Bishop, owner of Bishops Restaurant, Vancouver, BC,
Canada
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens -
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
Fish*shell