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INVOLTINI DI PESCESPADE E GAMBERI




Source of Recipe


Valention, Los Angeles, CA


Recipe Introduction


Yields: 4 servings


List of Ingredients




12 shrimp, medium scampi
9 oz swordfish
3 pc shallots
1 bunch thyme
1 glass vermouth
1 T green pepper
4 oz sweet butter
1 lemon
1 tomato
1 radicchio head

Recipe



Chop two shallots and add to a sauté pan. Add the glass of vermouth and pepper, allow to simmer for three minutes on low heat.
Add the butter a little at a time and mix with a whisk until the mixture becomes creamy.
Clean the shrimp and put in a bowl with another chopped shallot, lemon juice, chopped thyme and a pinch of salt.
Cut the swordfish into thin slices and roll around the shrimp. Marinate for half an hour.
Cook on a griddle for three minutes.
Serve with the butter sauce and the chopped tomatoes on top.
Quickly fry radicchio and serve it as a bed on each plate.