This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.
I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.
Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.
You can do the same thing with sea scallops.
Shrimp Provencial with Lemoncello®
:note the garlic cloves are not pictured
In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil.
Season shrimp with salt and pepper.
add to the skillet and cook till lightly browned around edges, about 2 min..
Add garlic and stir well while cooking
chop green ingredients:parsley, basil, cilantro
Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers.
mix well add the lemon juice and the parsley, basil and cilantro.
cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp.
Serve with rice or crusty French bread.
Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar
Poached Oysters with Pickled Cucumbers and Caviar
toss cucumber in bowl with 1/2 tsp salt.
let stand for 10 minutes
rinse cucumber well and strain all water off
add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt.
stir well and refrigerate for 20 minutes
white cucumber is pickling,
combine 1/3 cup vinegar with 1/3 cup wine and shallot
boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
add cream, and Lemoncello® simmer over low heat for 5 minutes.
remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
transfer to bowl to finish batch
put into individual ramekins,
spoon some beurre blanc on each and top with pickled cucumber and caviar