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Author Notes: Great spring time dish. —gastronomque
Serves about 6
- 2 cups pea shoot
- 24 pieces peeled, de-veined shrimp
- 1/2 cup grey poupon
- 1 cup heavy cream
- 1 piece pear
- 2 cups lemon juice
- 2 1/2 cups olive oil
- 2 tablespoons unsalted butter
- Wash and dry pea shoots and set aside. The shrimp needs to be cleaned, peeled, de-vien and butterflied if it is not already. Set aside. In a bowl place lemon juice and olive oil and blend thouroughly or use a blender. Set aside. In a hot saute pan drop butter (1 tbs.). Remove pan off heat, the butter will turn brown and give off nice nutty scent (brown butter) not burnt butter. Place shrimp and bring back to heat and saute, season. When shrimp is just opaque remove from pan and set aside in bowl. While the pan is still hot drop the mustard and use a whip to blend the heavy cream, drop in cream and stir with whip (whisk) blend thouroughly, remove from heat, drop in butter (1 tbs.). Whisk well. Taste and adjust sauce with salt and pepper. Return shrimp to pan and coat shrimp with the sauce. Quarter the pear. Cut away the bottom first to stabilize the product, from there cut around the core and continue to cut around it. In a bowl place peashoots, season and drizzle the lemon and oil blend. Set aside. On your presentation plate take a spoonful of the mustard sauce from the pan and drop a dollop on one side of the plate and "swipe" sauce to the other end of the plate.
- Shingle the pear. Place dressed pea shoots long side, fluff the shoots to give them some height. Take the shrimp and set them on top of the pear and rest them along the pea shoot.
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