nibblesandbits
Well-Known Member
Top of the World’s Shrimp Kostas
Contemporary Resort
Makes 5 servings.
25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips
1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.
For the fish stock:Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek – white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.
FRENCH PANCAKES (CREPES)
3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioner’s sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind
1.Sift flour; resift with salt, baking powder and confectioner’s sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen.
Contemporary Resort
Makes 5 servings.
25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips
1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.
For the fish stock:Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek – white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.
FRENCH PANCAKES (CREPES)
3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioner’s sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind
1.Sift flour; resift with salt, baking powder and confectioner’s sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen.