Shrimp With Vanilla And Pink Peppercorn Beurre Blanc
Chef Larry's Recipe
Last Updated: 2804 days ago
- 16-20 Shrimp, 16/20 ct. size 1 1/2 cup Julienne vegetables: leek, carrot, zucchini and yellow squash 1/3 cup Yellow and red baby tomatoes, cut in half 16 Asparagus spears, cooked Butter as needed Salt to season Fresh ground black pepper to season Whole and minced chives to garnish
- 3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 34 oz. Dry white wine 1/2 cup Cream 1/2 Vanilla, split and scraped Salt to taste Fresh ground black pepper to taste 1/3 tsp. Pink peppercorns
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