Shrimp Madagascar with Red Sorrel Recipe
A simple dish from Joe's brother Chef John Castro.
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3x5
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4x6
Ingredients
By Measure
3 each, U-10 shrimp peeled and deveined1 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
- Saute the shrimp at high heat in olive oil. Season with salt and pepper. Saute until fully cooked. Remove from the saute pan.
- 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.)
- Add all remaining ingredients and simmer until the cream's consistency coats a spoon. It's up to your taste.
- Taste the sauce then season with salt and pepper.