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Shrimp Madagascar with Red Sorrel Recipe


Ingredients
By Measure
3 each, U-10 shrimp peeled and deveined
1 tablespoon Green Peppercorns, smashed
1/2 tablespoon Dijon Mustard
1 cup mushrooms
1 tablespoon roasted Garlic
1/2 cup cream
1 tablespoon Brandy
Salt and pepper
 
Preparation

  1. Saute the shrimp at high heat in olive oil. Season with salt and pepper. Saute until fully cooked. Remove from the saute pan.
  2. Deglaze the pan with Brandy away from an open flame. Return the pan to the range to reduce the brandy by 60%. (Remember the nature of alcohol can cause a flame. Never pour alcohol directly from a bottle. Pour it into a wide rim vessel like a bowl then used as directed.)
  3. Add all remaining ingredients and simmer until the cream's consistency coats a spoon. It's up to your taste.
  4. Taste the sauce then season with salt and pepper.
 


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