Hello All!
This is a dish that my friend Denis Cl‚ment, who has come to stay a few days 
has invented, and wanted to share with me. Looking at it, I felt it would 
interest one or two here too.
Denis suggests that if you're using saffron, the dish would be best cooked 
and accompanied with an Alsace Riesling or Tokay (Pinot Gris), while a 
Sylvaner would do fine if substituting with Curry powder. A Chardonnay would 
also give pleasure!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Crevettes Poˆl‚es … ma Fa‡on (Denis Cl‚ment)
 Categories: Starters, Shell, French
      Yield: 4 Servings
      1 kg Large Shrimps, cooked
    150 ml Dry white wine
    100 ml Cream
    200 g  Corn salad (lambs lettuce)
    1   pn Saffron (best); -=OR=- **
    1   pn Curry powder
    1   pn Freshly ground black pepper
    1   pn Oregano
    1   pn Thyme (small)
Name "Pan fried shrimps, my way".
  NB ** Real saffron please, or curry powder. Spices and herbs are to taste.
    Shell the shrimps (large ones 25-30 to the pound). If done well in 
advance, rinse and dry more or less. Wash and dry the corn salad, mix the 
spices and herbs.
    Place a non stick pan over high heat, and dry fry the shrimp in it until 
they take colour (you will get the impression that they being to stick to the 
pan). Deglaze with half of the wine and let this evaporate almost completely. 
Add the spices and mix them in. Still on high heat, deglaze again with the 
rest of the wine and again let it reduce. When almost completely evaporated, 
add the cream, turn off the heat and stir until the boiling stops (the 
addition of the cream to the hot pan and contents will make the former boil 
and reduce significantly even with the heat off). You should end up with a 
thick
coating consistency.
  Make a bed of corn salad (unseasoned) on each plate and divide the shrimps 
and their sauce evenly over it.  Serve at once, preferably accompanied by the 
wine used in the cooking.
    Recette Denis Cl‚ment - St Louis
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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