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Pistachio Crusted Shrimp
with Rio Grande Citrus Beurre Blanc
recipe fileseafood & shellfishpistachio crusted shrimp
Pistachio Crusted Shrimp with Rio Grande Citrus Beurre Blanc
Serves 4

Pistachio Crusted Shrimp
16 large shrimp, peeled and deveined
Salt and freshly ground black pepper
2 pinch cayenne pepper
1 cup cornstarch
4 large egg whites, beaten
2 cups pistachio nuts, shelled and chopped
Oil for frying
2-3 cups fresh spinach, shredded

Beurre Blanc
1 tablespoon finely chopped shallot
½ tablespoon finely chopped garlic
¼ 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 and pepper to taste

Pistachio Crusted Shrimp

Recipe by Charlie Watkins

Rio Grande Citrus 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.

Pistachio Crusted 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 sauté or deep fry until golden. Divide shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Rio Grande Citrus Beurre Blanc.

Charlie Watkins is the Executive Chef and Owner of Sierra Grill
4704 Montrose Boulevard
Houston, Texas 77006
phone: 713-942-7757

Copyright © 2008