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Shrimp Sautéed with Parsley Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 4/23/2001 : Recipe for Shrimp Sautéed with Parsley Sauce
"Shrimp Sautéed with Parsley Sauce"
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Parsley Sauce
1 cup tightly packed chopped fresh parsley leaves
2 tablespoons chicken stock
1 tablespoon olive oil
2 teaspoon Dijon Mustard
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
Shrimp
1 teaspoon olive oil
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 carrot, thinly sliced
1 pound large shrimp, peeled and deveined
2 tablespoons chicken stock
2 teaspoon minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
To make the parsley sauce: Drop the parsley into boiling water for 5 seconds. Pour into a strainer and run under cold water for 10 seconds to stop cooking. Drain well, then shake off the remaining water. Transfer to a blender. Add the stock, oil, mustard, garlic and lemon juice. Blend until smooth. Set aside.
To make the shrimp: Heat the oil in a large frying pan over medium heat. Add the zucchini, squash and carrots. Stir, cover and cook for 2 to 3 minutes, stirring occasionally. Transfer the vegetables to a platter and set aside. Increase heat to medium high. Add the shrimp and cook for about 1 minute per side. Add the stock, parsley, lemon juice, garlic, lemon rind and cooked vegetables. Cook for another minute, or until the vegetables are reheated and the shrimp is cooked through. Divide among 4 dinner plates. Top each with parsley sauce. Serve shrimp with angel hair, fettuccine, or other pasta. Serves 4 .
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