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MEXICAN
BUTTERFLY SHRIMP
Ingredients:
Louisiana shrimp (enough for one serving)
2 ounces Louisiana lump crabmeat
2 ounces Asadero cheese (or you can use Monterey Jack cheese)
1/2 cup white wine
1 tsp. seafood spice
1 Tbsp. butter
4 Tbsp. tomato concasse
Tomato
Concasse:
Blanche,
peel, seed and dice a tomato
1/4 cup diced onion
1 Tbsp. minced garlic
3 saffron threads
1 tsp. seafood spice
2 bay leaves
1/4 cup white wine
Chef:
Mark Hollger, Sante Fe
To
make concasse: Sweat onion in a skillet with a little bit of
butter. Add the tomatoes, saffron, bay leaf and seafood spice. Saute
for two minutes, add wine. Turn down heat and simmer for 2 minutes.
Butterfly
the shrimp…(cut across). Then place in buttered skillet. Top
each shrimp with the tomato concasse, crabmeat and then top with
the cheese. Add the white wine, place in oven at 375 degrees for
15 minutes. Serve over yellow rice. Serves one.
"And
of course, you can add additional flavor to any Louisiana Seafood
recipe with a few shakes of TABASCO brand Pepper Sauce".
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