dawn_mo
Well-known member
Gay of course! Thanks so much Gay!
Camarones a La Fonda
(Shrimp sauteed in wine with spices)
Serves 2
This may be served either as an appetizer or a main dish. As an appetizer it serves two. For a main course for two, you should double the ingredients and serve it with cooked rice. This dish is a Fonda La Paloma exclusive.
12 medium-sized fresh shrimp
2 tablespoons sweet butter
1/4 cup dry white wine
1/2 cup Creole Sauce (see below)
4 tablespoons mole powder
Shell shrimp, leaving tails intact. Devein and rinse in cold water. Then split each shrimp in half lengthwise.
In a medium saucepan melt butter, add shrimp, and cook them until they turn pink, stirring frequently, about 3 minutes. Add wine, continuing to stir until wine is evaporated.
Add Creole Sauce, stir, and simmer for 1 minute. Sprinkle with mole powder and stir until mole is completely blended into sauce.
Creole Sauce
About 1 cup
This is a very versatile sauce. It may be made well in advance and reheated. Quantities may be doubled or quadrupled, and what is not used may be frozen for future use.
3 tablespoons olive oil
1 medium sized Spanish onion, peeled and chopped
1 small clove garlic, peeled and minced
2 large tomatoes, peeled, seeded, and chopped
1 green pepper, seeded and chopped
1 stalk celery, chopped
Salt and pepper to taste
1/4 cup chopped cilantro or parsley
Heat oil in small skillet. Add onion and garlic and saute until golden.
Add tomatoes. Mash with a fork, stirring constantly. Simmer for 2 minutes.
Add green pepper and celery. Sprinkle with salt and pepper to taste, and simmer for 20 minutes. Stir in cilantro or parsley.
Recipe Source: "The Four Star Kitchen" Classic Recipes From New York's Great Restaurants
Author: Arthur Hettich with Ann Seranne
Camarones a La Fonda
(Shrimp sauteed in wine with spices)
Serves 2
This may be served either as an appetizer or a main dish. As an appetizer it serves two. For a main course for two, you should double the ingredients and serve it with cooked rice. This dish is a Fonda La Paloma exclusive.
12 medium-sized fresh shrimp
2 tablespoons sweet butter
1/4 cup dry white wine
1/2 cup Creole Sauce (see below)
4 tablespoons mole powder
Shell shrimp, leaving tails intact. Devein and rinse in cold water. Then split each shrimp in half lengthwise.
In a medium saucepan melt butter, add shrimp, and cook them until they turn pink, stirring frequently, about 3 minutes. Add wine, continuing to stir until wine is evaporated.
Add Creole Sauce, stir, and simmer for 1 minute. Sprinkle with mole powder and stir until mole is completely blended into sauce.
Creole Sauce
About 1 cup
This is a very versatile sauce. It may be made well in advance and reheated. Quantities may be doubled or quadrupled, and what is not used may be frozen for future use.
3 tablespoons olive oil
1 medium sized Spanish onion, peeled and chopped
1 small clove garlic, peeled and minced
2 large tomatoes, peeled, seeded, and chopped
1 green pepper, seeded and chopped
1 stalk celery, chopped
Salt and pepper to taste
1/4 cup chopped cilantro or parsley
Heat oil in small skillet. Add onion and garlic and saute until golden.
Add tomatoes. Mash with a fork, stirring constantly. Simmer for 2 minutes.
Add green pepper and celery. Sprinkle with salt and pepper to taste, and simmer for 20 minutes. Stir in cilantro or parsley.
Recipe Source: "The Four Star Kitchen" Classic Recipes From New York's Great Restaurants
Author: Arthur Hettich with Ann Seranne