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Shrimp in Sun-Dried Tomato Garlic Cream

List of Ingredients




Shrimp in Sun-Dried Tomato Garlic Cream Sauce

1 tablespoon whole unsalted butter
12 jumbo shrimp, peeled and deveined
2 tablespoons chopped garlic
1 teaspoon chopped shallot
2 tablespoons poached julienne sun-dried tomatoes
2 cups heavy cream
2 tablespoons grated Parmesan cheese
White pepper and salt to taste

In a 10-inch saute pan or 2-quart sauce pot, melt butter and saute
shallots and garlic for 30 to 45 seconds. Add shrimp, sun-dried
tomato strips, and heavy cream. Bring to a boil. Simmer 8 to 10
minutes or until shrimp are fully cooked. Add parmesan cheese. Season
to taste.

Place cooked Fish fillet on a plate or platter and garnish each
fillet with 3 shrimp. Spoon sauce on top. Serve.

Yield: 4 servings
Source: Philip Murray, chef-owner of Windows, Traverse City, Mich.




Recipe