Best Sweet Santa Barbara Shrimp With Roasted Portobello Mushroom And Haricots Verts Salad With Heirloom Tomatoes And A Banyuls Vinaigrette Recipes

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THE HURRICANE PORT-A-SHRIMP



The Hurricane Port-A-Shrimp image

Provided by Emeril Lagasse

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

6 ounces 51/60 gulf shrimp, peeled and deveined
One 5-inch portabella mushroom cap
2 ounces garlic butter (homemade or store-bought)
1 tablespoon grated Parmesan
Salt and ground pepper
1 to 2 slices garlic bread, for serving

Steps:

  • Remove the woody stem from and wash the Portabella Mushroom.
  • Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
  • Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
  • Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.

SANTA BARBARA SHRIMP WITH MUSTARD



Santa Barbara Shrimp with Mustard image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper

Steps:

  • Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
  • To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
  • Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

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