 Try This Recipe With Cervantes Salsa! Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
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Preparation Time 20 Minutes Cooking Time 20 Minutes 24 Large shrimp, peeled and deveined, tails on (approximately 1 1/2 pounds) - Serves 4 Preparing The Marinade: • 1/4 Cup unsalted clarified Butter* • 1/4 Cup Olive Oil • 1/4 Cup White Wine • 1 Juice from 1 fresh Lime • 1 Tablespoon Worcestershire sauce • Pinch Dry Oregano • 1 Tablespoon minced fresh Basil • 2 Tablespoon minced fresh Parsley • 2 Tablespoon minced fresh Cilantro Mix ingredients for marinade in large non-Aluminum pan. Add shrimp, cover and refrigerate for up to 1 hour. Marinade may be prepared up to 1 day in advance. * Clarified Butter - melt butter in pan and remove milk solids which rise to the top. NOTE: another 1/4 cup is needed to cook the shrimp. Make 1/2 cup and reserve half for later. Cooking The Shrimp: • 1/4 Cup unsalted clarified Butter • 1/4 Cup Olive Oil • 6 Cloves of Garlic, minced • 1 Large Shallot, minced • 1 Lb. Tomatillos, husked and diced • 8 oz. Cervantes Gourmet Hot Salsa • 1/4 Cup White Wine • 1 Tablespoon Roux (I used cornstarch instead) Heat clarified butter in saute' pan. Add olive oil. Add garlic and saute' until golden, not brown. Add shallots and shrimp. Saute approximately 3 minutes per side, turning when shrimp are pink and firm to the touch. Remove shrimp from saute' pan and place on platter, cover and keep warm. Add tomatillos, Cervantes Gourmet Hot Salsa, and white wine to saute' pan, bring to boil. Add roux and stir until thickened. Reduce heat and simmer 5 minutes. Preparing Angel Hair Pasta: • 1 Lb. Angel Hair Pasta • 1 Tablespoon Olive Oil Bring 4 quarts of water, olive oil (to prevent sticking) and salt to taste, to rolling boil. Add pasta and cook until al dente, approximately 4-6 minutes. Drain. Presentation Of The Meal: • Parsley, minced • 1 Avocado, peeled and sliced thinly • 1 Fresh Lime, halved and cut into quarters (8 wedges) Place angel hair pasta in the center of each plate. Surround pasta with equal portions of tomatillo/salsa mixture. Top pasta with shrimp. Sprinkle with minced parsley. Garnish with 3-5 alternating wedges of fresh lime and avocado around the edges of each plate. Bon Appetit! © 1997-2004, Salsa2U.com |
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