Aloha Friday Recipe: Shrimp Longhi

January 11th, 2008

Shrimp Longhi (Serves 2)
recipe courtesy the famous Longhi’s on Front St

Garlic Toast

(2) Cloves garlic, minced
(2) Tablespoons butter
(4) Pieces crusty Italian or French bread

Shrimp

(12) Large shrimp (1 pound), rinsed, peeled and deveined
(1/4 cup) All purpose flour
(3) tablespoons butter for saute
(1) Tablespoon olive oil
(1) Cup white wine
(1) oz. Lemon juice
(4-6) tablespoons cold butter cut into chunks
(1/2) Tomato dice medium
(1/4) Cup chopped basil

Pre heat broiler. Saute garlic in butter for 2-3 minutes. Dip bread in garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.

Dredge shrimp in flour to lightly coat them shaking off any excess flour. In a saute pan combine 3 tablespoon butter and olive oil over medium heat. When the butter is foamy add the shrimp to a pan and saute for 3-5 minutes until shrimp is cooked. Remove shrimp from the pan to medium heat and de-glaze with white wine reduce 2 to 3 minutes and then add the lemon juice. Reduce by half, approximately 3 minutes. When liquid is reduced stir in 3 tablespoons cold butter chunks, add more butter to the sauce 1 - tablespoon at a time until sauce becomes emulsified. The sauce should not be thick, but just coat the back of a spoon. Add tomatoes and basil. Return shrimp to pan for 30 seconds and toss. Put shrimp on garlic toast and pour sauce over shrimp.