Shrimp In Mustard Sauce With Corn Bread Rounds2013-06-20
- Servings : 8
A starter guaranteed to impress!
- 16 4 inch long green onions
- 2 Tbs oil
- 24 large uncooked shrimp
- 2 shallots, minced
- 1/2 cup dry white wine or vermouth
- 1/2 cup whipping cream
- 1 cup unsalted butter, cut into pieces
- 2 Tbs coarsely ground french mustard
- salt and ground pepper
- fresh lemon juice
- 8 4 inch corn bread rounds (recipe follows)
- 1/3 cup minced fresh chives
- 8 2 inch corn bread rounds for garnish
- 8 green onions cut into 5 inch lengths, green ends feathered
- CORN BREAD ROUNDS
- 1 cup sour milk
- 1 tsp baking soda
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tsp salt
- 2 eggs
- 2 Tbs unsalted butter
Blanch 4-inch onions in large saucepan of boiling salted water until crisp-tender, about 3 to 4 minutes. Drain onions well and keep warm.
Shell and devein shrimp. Heat 2 tablespoons oil in heavy large skillet over high heat until very hot. Add shrimp in batches and stir-fry 1 to 2 minutes. (shrimp should be slightly undercooked). Remove from skillet using slotted spoon and set aside.
Reduce heat to medium, add more oil to skillet if necessary and saute shallots 30 seconds. Pour in wine, scraping up any browned bits. Stir in cream. Cook until mixture thickens and coats back of spoon, about 4 to 5 minutes. Reduce heat to low. Gradually whisk in butter; then whisk in mustard (do not boil). Add salt, pepper and lemon juice.
To serve, arrange one 4 inch corn bread round (instructions below) on each of 8 heated plates. Top each round with 2 blanched onions and 3 shrimp. Nap each with sauce and sprinkle with chives. Garnish with one 2 inch round and one 5 inch green onion.
CORN BREAD ROUNDS:Position rack in lower third of oven and preheat to 450F.. Butter 11X17 inch shallow baking pan. Mix sour milk and soda in small bowl. Combine flour, cornmeal, and salt in processor or blender and mix well. With the machine running, pour in sour milk, then add eggs and melted butter, blending until just combined. Pour batter into prepared pan, smoothing top. Bake until bread shrinks away from sides of pan and springs back when lightly touched, 10 to 14 minutes. Transfer to rack and cool in pan. Cut bread into eight 4 inch rounds and eight 2 inch rounds.