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Shrimp with Port Wine Sauce

Shrimp with Port Wine Sauce
176
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
400 grams Shrimp (Raw, with peel)
200 milliliters Fish stock (from a jar)
4 small medallions (each about 30 g, 1 cm thick) Sea bass
2 tablespoons Port wine
30 grams Butter
Salt
freshly ground pepper
100 grams mixed lettuce (such as frisée, radicchio)
Also:
1 Potato (Predominantly waxy)
Frying oil
tarragon and Chervil leaf (for garnish)
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Preparation steps

1

Peel potato, rinse and cut into thin chips with a vegetable slicer. Heat cooking oil in a deep fryer or pot and fry potatoes until golden brown. Remove with a slotted spoon and drain on absorbent paper towel.

2

Remove shrimp heads, peel, devein and rinse. Boil fish broth in a saucepan. Add shrimp to the saucepan and simmer for 5 minutes. Pour broth through a fine cloth back into a pot. Boil broth again. Add sea bass to the saucepan and simmer for 1 minute until cooked. Remove fish from the saucepan with a slotted spoon. 

3

Boil broth over high heat until liquid reduced by half. Add port wine, add butter, mix  and season with salt and pepper.

4

Rinse lettuce and pat dry. Whisk port wine sauce just before serving. Arrange prawns, lettuce and sea bass on plates. Serve garnished with potato chips, tarragon, chervil leaves and port wine sauce.