A recipe by Jean-François Plante
INGREDIENTS
- 2 TBSP. tablespoons of vegetable oil
- About fifty (650 to 750 g) medium sized prawns, raw, deveined, peeled, very well dried
The sauce
- 1 C. tablespoon butter
- 1 C. tablespoon vegetable oil
- 2 small French shallots, peeled and finely chopped
- 3 cloves of garlic, peeled and chopped
- 250 ml (1 cup) dry white wine
- 5 tbsp. tablespoons of salted butter, very cold, cut into cubes
- 4 tbsp. tbsp finely chopped flat-leaf parsley
- 2 TBSP. tablespoons of chopped fresh basil
- 3 TBSP. tablespoons of finely chopped chives
- 1 C. tablespoon organic or blanched lemon peel
- 2 TBSP. tablespoons of small capers (optional)
- Salt and freshly ground pepper to taste
PREPARATION
In a frying pan, heat the oil over high heat. Fry the shrimp in batches of about 12 units each for 1 minute. Store on a paper towel. If necessary, add a little oil between each cooking process.Melt a tablespoon of butter in the oil in a skillet over medium heat. Add the shallots, season with a little salt and sauté for 3 minutes. Add the garlic and sauté for 2 minutes. Increase heat to medium. Deglaze with white wine. Allow to reduce by half, about 3 minutes.Stir in the rest of the butter, one cube at a time, whisking vigorously between each addition to stir the sauce into a nice emulsion.Add the reserved prawns, fine herbs and peel, mix gently to warm through and coat with the thick sauce.Serve immediately on a nice nest of rice or noodles.Garnish with capers if desired.
