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To devein a shrimp, cut it with a knife
along the back of the shrimp. Split the shrimp open and pull out the vein.
Another option is to run a specialized knife known as a shrimp cleaner down the
back of the prawn, then lift up to remove the vein. |
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Enjoy one of our shrimp or seafood
recipes today! |
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Shrimp Medallions
6 jumbo shrimp (peeled, deveined & butterflied from top to
tail)
Shrimp mousse
Place shrimp on a cutting board, tails facing you. Cover the shrimp with clear
wrap & flatten with a mallet until almost see through. Spread a small amount of
mousse on each shrimp. Roll the first shrimp like a cigar from tail to head.
Place the rolled shrimp on top of the next flattened shrimp at the tail. Roll
again tail to head. Continue until all shrimp is used. Set aside in fridge until
ready to use.
Mousse:
4 Jumbo shrimp
1 egg white
1 t. heavy cream
1/2 pinch garlic
Put all ingredients in a food processor and puree to paste form.
Roasted Garlic Cream:
6 oven roasted garlic cloves (chopped)
1/2 C. cream sherry
1 bay leaf
1 t. chopped shallots
2 pints heavy cream
salt and pepper to taste
In a large sauce pan reduce sherry, bay leaf, shallot and garlic by 1/2. Add
heavy cream. Reduce again until cream starts to thicken. Turn sauce to simmer.
Sage Cream Cheese:
8 oz. cream cheese
1 bunch of chopped sage
zest of 1 lemon
1 t. Worcestershire sauce
pinch of pepper
In a kitchen aid mixer with paddle attachment, whip all ingredients until light
and fluffy. Place cheese in a pastry bag with a large star tip.
To Serve:
Saute shrimp steak over medium high heat in 4 oz. clarified butter. Saute for
approx. 1 minute on each side. Place on a baking tray and in a 400°F. preheated
oven for approx. 10-12 minutes. Sauce the plate with warm garlic sauce, place
shrimp on sauce and pipe a nice size sage cream star next to the medallion.
Garnish with chopped red pepper and sage leaves.
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