vendredi 30 décembre 2011

Sautéed shrimps with orange butter and sumac.(stop-over in Lebanon)

Inspired once again by Rowe Silvena I took advantage of the beautiful local prawns for this recipe.
I nearly followed step by step her recipe, but it was was for 8 people with 16 prawns King prawns, pfff.
Why not to transfom the dish into a main course for 2,  why to restrict my self?
- The price is affordable
- It is not heavy
- It is not fat
- Cholesterol is found mainly in the heads that I removed
- We do not eat shrimps too often
- With a piece of bread, a salad and a vinho verde I am sure it is healthy.
 So, let us enjoy

Let us enjoy.

Ingredients for 2 persons.

1 k large peeled shrimp
a good pinch of saffron threads
½ tbsp sumac
50 ml dry white wine
juice of one orange
kaffir lime zest (or orange)
Instead of orange zest (not organic), I put a  kaffir lime zest  offered by
50 g butter softened butter
1 tbsp olive oil
4 cloves garlic, crushed
1 tbsp chopped parsley
1 tsp ground cumin
Salt and pepper


Put the saffron and sumac in a small bowl with 1 tbsp of white wine and let steep a few minutes before adding the orange juice and grated zest.
Mix butter with garlic, cumin and parsley.
Amalgamate the two preparations.
Place butter on a piece of plastic wrap, roll into a sausage shape and put it in the cold place.
Heat oil in a frying pan and cook the shrimp until they take color.
Add the remaining white wine and half the butter.
Finish cooking and serve with remaining butter cut into slices for garnish.

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