|
Chive-Mustard Sauce |
|
|
1 ½ tsp.
egg yolk (half yolk) 4 tsp. 1/8 tsp.
salt 2 tsp.
rice vinegar 2 T.
lemon juice 6 T. corn
oil Pinch of
cayenne pepper 1/8 tsp.
paprika 3 T.
heavy cream (or half and half) 4 ½ tsp. chopped fresh chives |
Combine
egg yolk, mustard, salt, vinegar, and lemon juice in a food processor. With the machine running, gradually add the
corn oil in a thin stream. Add the
cayenne, paprika, and cream, and process for 5 seconds. Transfer to bowl, cover and refrigerate. Fold in the chives just before serving. |
|
Sautéed Shrimp |
|
|
5 lbs.
raw shrimp (21-25 size) ½ c. duck
sauce |
Peel and
devein shrimp. Toss lightly with duck
sauce. Place on skewers and broil or
sauté briefly in pan. Serve with chive-mustard
sauce. |
