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RECIPE:
Scampi
Thermidor - Jumbo Shrimps Thermidor
CATEGORY:
Seafood
COUNTRY: Italy
SERVES: 4
INGREDIENT: 4
- 6 jumbo shrimps per
person, grams of butter, 1/3 dl of olive oil, one shot of Cognac or
Brandy, Optional: fine slices of truffles, Sauce: 1/3 cup of béchamel
sauce, 1/3 cup of milk, 1/3 cup of cream, 30 grams of grated Parmesan
cheese, 30 grams of butter, a teaspoon of mustard, salt and pepper to
taste.
DIRECTION:
Heat up the béchamel sauce with the milk, the cream and half of the
parmesan cheese and let it simmer for 3 minutes while whisking it well,
then take the sauce of the stove and whisk in the butter and the mustard
and then pass the sauce trough a sieve.
De vein and
clean shrimps and salt them a little bit, heat up the olive oil and
sauté the (scampi) shrimps for 4 minutes, then add the cognac or brandy
and flambé them for a minute, place the scampi in a heat proof buttered
dish and add the sauce to the dish then top it with the truffle slices
and sprinkle the rest of the parmesan cheese over it then bake it
shortly in a hot oven (or under a salamander) till the cheese is
gratinated and serve while hot.
Recommended Wine: A Pouilly-Fuissé or a Macon Village.
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