Ingredients
- 12 contessa brand shrimp
- 1/4 cup chinese vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup rice vinegar
- 1/2 cup sugar in the raw
- 1/4 cup naturally brewed soy sauce
- 4 tablespoon butter
- 4 tablespoon grape seed oil
- 12 contessa brand shrimp
- 1/4 cup chinese vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup rice vinegar
- 1/2 cup sugar in the raw
- 1/4 cup naturally brewed soy sauce
- 4 tablespoon butter
- 4 tablespoon grape seed oil
- 3 carrots
- 3 parsnips
- 4 clove garlic
- 2 tablespoon chives
- 1 tablespoon lemon
- 3 tablespoon butter
Preparation
Baking Directions:
In a mixing bowl, combine the three vinegars, sugar, naturally brewed soy sauce and stir to mix.
Prepare a hot sauté pan coated with oil.
Season the shrimp with salt and pepper and add to the pan.
Cook for about 30 seconds (until the shrimp just begin to turn pink).
Add about 1/2 cup of the vinegar mixture and cook over medium high heat until the liquid is reduced by about 60 percent.
Add the butter and stir until melted, remove the pan from the heat.
Check for seasoning.
Meanwhile, prepare a small stock pot over high heat.
Add the carrots, parsnips and garlic cloves and fill with enough cold water to cover.
Bring to a boil and cook until a knife easily inserted into the carrot/parsnip, comes out clean.
Drain the water and add the vegetables to a food processor.
With the processor running, add the butter and juice of 1 lemon and salt and pepper to taste.
Puree until smooth.
Serving Directions:
Place a dollop of the puree on each of the four plates.
Top the puree with 3 shrimp each and garnish with the chives.
