This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pistachio Crusted Shrimp With Rio Grande Citrus Beurre Blanc
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- #85778
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Pistachio Crusted Shrimp
16 large shrimp, peeled and deveined
salt
freshly ground black pepper
2 pinches cayenne pepper
1 cup cornstarch
4 large egg whites, beaten
2 cups pistachio nuts, shelled and chopped
oil, for frying
3 cups fresh spinach, shredded
Beurre Blanc
1 tablespoon finely chopped shallot
1/2 tablespoon finely chopped garlic
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons ruby red grapefruit juice
1 tablespoon heavy cream
1 stick butter, broken into small pieces
salt, to taste
black pepper, to taste
directions
For Beurre Blanc: Place shallots, garlic and fruit juices in a saucepan and reduce until thick. Turn heat to very low, add cream and then add butter in small pieces, whisking constantly.
Alternate saucepan on and off heat so mixture stays warm, but never too hot. When all butter has been incorporated, remove from heat, season with salt and pepper and hold in a warm place.
For Shrimp: Season shrimp with salt, pepper and cayenne. Dip shrimp into cornstarch and then into beaten egg whites. Press shrimp into chopped pistachio nuts and then saute or deep fry until golden.
Divide shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Beurre Blanc.
Recipe Source: Charlie Watkins, Executive Chef and Owner, Sierra Grill
added by
carie
nutrition data
778 calories, 57 grams fat, 51 grams carbohydrates, 23 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
November 17, 2012
I tried this recipe as a quick lunch for my husband and I. It was very easy to prepare and took very little time to prepare ,cook and serve. I served the shrimp over the fresh spinach with the sauce and was pleasantly surprised on how subtle yet delicious the sauce was. A little sauce goes a long way.It was buttery with a light citrus finish...you don't want to drowned the shrimp and spinach because you want to let the pistachio shrimp flavor be the dominant factor. My only tweaking I would do (based on my own flavor preferences) would be to be a little more liberal with the cayenne pepper when seasoning the shrimp -I like the warmth that comes through as an underlying taste. The shrimp were very crunchy and delicious! If anyone is making this dish for a large group of people and you are deterred by the cost factor of pistachios I would recommend using panko bread crumbs AND pistachios together as the coating mix. Also,I had to de-shell quite a few pistachios for this recipe and that was tedious BUT,I recently found bagged pistachios in the food store that were de- shelled already so that problem has been solved! I am making this recipe for a second time as part of my antipasto for Thanks Giving day and look forward to introducing my family to this very tasty and easy to make dish.