Farm Fresh Shrimp Manouche

  1. Use large, non-stick skillet.
  2. Over medium-high heat, add
  3. just enough olive oil to film
  4. bottom of pan.
  5. Saute shrimp (or chicken or
  6. turkey) in small batches,
  7. being careful not to brown(about 2 minutes each batch).
  8. Remove from skillet and
  9. set aside.
  10. Add a little more olive oil
  11. to the skillet if necessary.
  12. Saute onion and garlic,
  13. all at once, for about
  14. 2 minutes, stirring often. Onion should be tender but still slightly crunchy.
  15. Make sure that garlic
  16. does not burn.
  17. Remove from skillet and
  18. set aside.
  19. Add a little more olive oil
  20. to the skillet if needed.
  21. Saute sweet potatoes in small
  22. batches, stirring often.
  23. The sweet potatoes will
  24. brown quickly, but
  25. make certain the pieces
  26. do not burn. Remove from pan
  27. and set aside.
  28. Add a little more olive oil
  29. to the skillet, if needed.
  30. Working in batches, saute
  31. separately each type of
  32. mushroom. Mushrooms should
  33. give off most of their liquid
  34. but still remain moist.
  35. Do not overcook! Remove from
  36. skillet and set aside.
  37. In small saucepan, bring
  38. 2 cups water to the boil.
  39. Blanch fresh peas for
  40. 2 minutes. Drain and
  41. chill in ice water till cool,
  42. about 2 minutes. Drain again and set aside.
  43. (If using frozen peas, skip
  44. this step, but thaw peas for
  45. several minutes, until they
  46. can be easily separated.)
  47. De-glaze skillet with wine.
  48. Add stock and let boil for
  49. 3 minutes, stirring to loosen all bits stuck to the bottom of skillet.
  50. Return all reserved, cooked ingredients to stock.
  51. Toss together gently to
  52. combine well and heat through.
  53. Add green onion, parsley,
  54. thyme, tarragon, salt and
  55. pepper. Toss gently.
  56. This recipe is best if
  57. served immediately, but it
  58. may be covered loosely
  59. with foil and kept warm for
  60. up to 30 minutes in
  61. 250 degree oven.

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Taken from www.epicurious.com/recipes/member/views/farm-fresh-shrimp-manouche-50109482 (may not work)

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