Shrimp with Port Wine Sauce

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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories176 kcal(8 %)
Protein17.1 g(17 %)
Fat9.9 g(9 %)
Carbohydrates4 g(3 %)
Author of this recipe:

Ingredients

for
4
Ingredients
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
30 grams
100 grams
mixed lettuce (such as frisée, radicchio)
Also:
1
Potato (Predominantly waxy)
tarragon and Chervil leaf (for garnish)

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.