- 2 Vidalia onions
- 16 Jumbo Shrimp
- 6 ounce chardonnay
- 1 bunch parsley
- 2 tablespoon olive oil
- 1/2 tablespoon orange juice
- 1 ounce american black caviar
Preheat the oven to 400F.
Roast the onions in their skins for 1 hour, or until tender.
Cool the onions, peel them, and slice them into thin rounds.
To make the shrimp stock, in a medium saucepan, place the shrimp shells, chardonnay, and parsley stems.
Bring to a boil over medium heat, lower the heat, and simmer for 1/2 hour.
Strain the stock and discard the shells and parsley stems.
In a large sauté pan over medium heat, heat the olive oil, add the shrimp, and cook for 2 minutes on each side, or until pink.
Remove the shrimp and reserve.
Add the shrimp stock, orange juice, and onions and simmer over low heat until the liquid is reduced to 1/4 cup, about 10 minutes.
Add the shrimp back into the mixture to warm.
To serve, place the shrimp on a platter and top with caviar and parsley sprigs.