Tuesday, July 23 2013, 02:09 PM MDT
Shrimp and Melon with White Vermouth Cream Sauce
As Aired on July 23, 2013
Recipe Courtesy of Hilton Salt Lake City Center
12 large Shrimp
1 Melon, Cantaloupe
1 Tablespoon Olive Oil
½ Cup White Vermouth
¾ Cup Heavy Cream
Juice of ½ a Lemon
1 Leek, Julienne
2 Cloves Garlic, chopped
1 Tomato Concasse
Salt and Pepper to taste
1.) Peel and devein and butterfly shrimp leaving the tail on. Peel melon taking all skin off. Cut melon in half and remove seeds then slice halves into half moons and reserve.
2.) Heat a sauté pan on medium high heat. Add olive oil. Season Shrimp with salt and pepper. Add shrimp and cook until done. Remove from pan and reserve. Add leek and garlic to same pan and sauté lightly. When done remove and reserve.
3.) Add vermouth to same pan and reduce by half. Add cream and reduce until creamy consistency the season with salt, pepper and lemon juice.
4.) When reduced, add shrimp and Tomato back in and mix well. To dress plate put melon slices down in a fan shape around one side of the plate then make a “bed” with the leek and place shrimp and sauce on top. Rice makes a great accompaniment for this dish. Garnish with Parsley or Watercress.
(Copyright 2013 Sinclair Broadcasting Group.)