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La Scala's Shrimp Cilantro
1/2 lb. unsalted butter
1 shallot, coarsely chopped
1 serrano chile, stemmed and seeded, and coarsely chopped (or to taste)
1/2 small bunch cilantro, leaves only
white pepper, to taste
seasoning salt (or coarse salt), to taste
10 large (16 to 20 count) shrimp (about 1/2 lb.)
2 to 3 T. butter
4 t. finely chopped shallots
4 oz. wild mushrooms (such as cremini), thinly sliced
Seasoning salt, to taste
2 T. dry white wine
2 to 3 T. heavy cream
1/3 C. Cilantro Butter
For Cilantro Butter:
Add butter, shallot, serrano, cilantro, white pepper and seasoning salt to a food processor or blender. Process until mixture becomes a smooth paste, scraping down the sides to ensure all the ingredients are well blended.
Makes a generous cup, enough for about 6 servings.
Peel and devein shrimp. Rinse and pat dry. Heat a skillet over medium-high heat. Add butter and heat. Add shrimp along with shallots, mushrooms and salt. Cook shrimp briefly, turning once. (Take care not to overcook them. They should take only about 2 minutes.) Add wine and stir to deglaze pan. Add the heavy cream. Remove shrimp from the pan and place them on warm serving plates. Add about 1/3 cup of the cilantro butter to the pan and cook, swirling the pan, just until the butter is melted and the sauce is heated through. Pour over shrimp and serve immediately.
Remaining cilantro butter can be frozen for future use.
Makes 2 servings.
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