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Categories:
potatoes milk freshly ground salt freshly ground white pepper jumbo shrimp butter nuts clove garlic sherry fresh butter lemon shells parsley sprigs paprika
Viewed: 55 - Published at: 8 years agoIngredients
- 1 pound potatoes, boiled, drained
- Milk
- Freshly ground salt
- Freshly ground white pepper
- 24 jumbo shrimp, peeled and deveined
- Clarified butter
- 3 ounces Macadamia nuts, finely chopped
- 1 clove garlic, crushed
- 1/4 cup dry sherry
- 1/4 cup fresh butter, plus extra for potatoes
- 1/2 lemon, juiced
- 2 scallop shells
- Parsley sprigs, for garnish
- 1/4 teaspoon paprika, for garnish
Method
- Mash potatoes adding enough milk and butter to make a smooth mixture.
- Season with salt and pepper and set aside.
- Coat the shrimp in cold clarified butter and toss them in the chopped nuts.
- Heat clarified butter in a frying pan.
- Add the garlic clove and fry gently for 2 minutes.
- Drop in the coated shrimps.
- Remove the garlic and cook the shrimp 2 minutes on each side.
- After 4 minutes add the sherry and flame.
- Stir in the fresh butter and drizzle in the lemon juice.
- Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells.
- Garnish each with a sprig of parsley and a dusting of paprika.
