Shrimp Saute HERB BUTTER
BUTTER, UNSALTED 1 TABLESPOON
SHALLOTS, MINCED 2 TABLESPOON
GARLIC, MINCED 1 TABLESPOON
BUTTER,UNSALTED, SOFTENED 1 POUND
ROSEMARY, MINCED 1/2 TABLESPOON
THYME, MINCED 1/2 TABLESPOON
BASIL, CHOPPED 1 TABLESPOON
PARSLEY, MINCED 1 TABLESPOON
KOSHER SALT TO TASTE
FRESH GROUND BLACK PEPPER TO TASTE
PROCEDURE
1) SWEAT SHALLOTS AND GARLIC IN BUTTER UNTIL SOFTENED; COOL TO ROOM TEMPERATURE.
2) PLACE SOFTENED BUTTER IN KITCHEN AID MIXER FITTED WITH THE PADDLE ATTACHMENT; MIX UNTIL SMOOTH; ADD ALL REMAINING INGREDIENTS EXCEPT FOR SALT AND PEPPER.
3) MIX UNTIL COMBINED; SEASON TO TASTE WITH KOSHER SALT AND FRESH GROUND BLACK PEPPER.
4) HOLD AT ROOM TEMPERATURE UNTIL READY TO USE.
5) REFRIGERATE ANY LEFTOVER BUTTER.
CHEESY BREAD - MAKES 12 PIECES
FRENCH BAGUETTE, 1 LOAF
3/8" THICK, 8-9 INCH LONG BIAS CUT
HERB BUTTER, SOFTENED 1 1/2 CUP
SWISS CHEESE, SHREDDED 1 1/2 CUP
PROVOLONE CHEESE, SHREDDED 1 1/2 CUP
PROCEDURE
1) CAREFULLY CUT BAGUETTE INTO 3/8 INCH THICK BIAS CUT (SHOULD BE 8-9 INCHES IN LENGTH).
2) SPREAD TWO TABLESPOONS OF HERB BUTTER ON EACH SLICE.
3) COMBINE SWISS AND PROVOLONE CHEESE.
4) SPRINKLE ONE-QUARTER CUP OF CHEESE MIXTURE ON EACH SLICE.
5) PLACE BAGUETTE SLICES ON A PARCHMENT PAPER LINED BAKING SHEET AND BAKE IN A 375 DEGREE OVEN FOR 7-8 MINUTES UNTIL CHEESE IS MELTED, BUT NOT BROWNED.
6) REMOVE AND COOL TO ROOM TEMPERATURE AND RESERVE.
SHRIMP SAUTE
8/12 SHRIMP, PEELED AND DEVEINED, TAIL OFF 4 EACH
KOSHER SALT AS NEEDED
GROUND WHITE PEPPER AS NEEDED
OLIVE OIL 1 TABLESPOON
GARLIC, MINCED 1 TEASPOON
SHALLOTS, MINCED 1 TEASPOON
WHITE WINE 1/4 CUP
CHICKEN STOCK 1 CUP
BUTTER 2 TABLESPOON
GRAPE TOMATO, HALVED 5 EACH
TABASCO 1 TEASPOON
CHEESY BREAD 3 PIECES
CHIVES, MINCED 1/4 TEASPOON
PROCEDURE
1) PLACE THREE PIECES OF CHEESY BREAD ON A BAKING SHEET AND PLACE ON THE BOTTOM RACK OF A PREHEATED 375 DEGREE OVEN; BAKE UNTIL CHEESE IS SLIGHTLY BROWN AND BUBBLY; REMOVE AND RESERVE.
2) PREHEAT A HEAVY BOTTOM SAUTE PAN OVER MEDIUM-HIGH HEAT; ADD OLIVE OIL.
3) SEASON SHRIMP WITH SALT AND PEPPER AND ADD TO PAN; SEAR ON BOTH SIDES; CONTINUE COOKING (DO NOT BROWN) UNTIL HALF DONE.
4) ADD GARLIC AND SHALLOTS TO THE PAN AND SAUTE UNTIL SOFTENED AND FRAGRANT.
5) ADD WHITE WINE AND COOK UNTIL REDUCED; ADD CHICKEN STOCK AND BRING TO A SIMMER; CONTINUE TO SIMMER UNTIL REDUCED BY HALF (ABOUT 2 MINUTES).
6) ADD TABASCO AND BUTTER; SWIRL PAN TO INCORPORATE TABASCO AND MELT THE BUTTER.
7) SEASON TO TASTE WITH KOSHER SALT AND GROUND WHITE PEPPER.
8) FAN CHEESY BREAD OUT IN A LARGE BOWL; POUR SHRIMP AND SAUCE OVER CHEESY BREAD (USE A RUBBER SPATULA TO GET ALL THE SAUCE).
9) GARNISH ALL WITH CHIVES.
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