| For the Shrimps: |
| • |
Argentinian shrimps |
| • |
Salt and pepper to taste |
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| Method for the Shrimps: |
| 1. |
Rinse Argentinian shrimps with water. |
| 2. |
Season shrimps with salt and pepper to taste. |
| 3. |
Stir fry until slightly brown. |
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| For the Mango Passion Fruit Beurre Blanc: |
| • |
1/2 cup The Perfect Purée Mango Passion Fruit blend, thawed |
| • |
1/4 cup dry white wine |
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1/4 cup white wine vinegar |
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2 tbsp. finely chopped shallots |
| • |
1/3 cup heavy cream |
| • |
1/4 tsp. salt |
| • |
1/8 tsp. white pepper |
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2 sticks butter (1 cup) |
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| Method for the Mango Passion Fruit Beurre Blanc: |
| 1. |
In a medium saucepan, mix the wine, vinegar and shallots together. Bring to a boil until au sec (refers to liquid that has been reduced by heating until it is nearly dry). This should take about 5 minutes. |
| 2. |
Add the heavy cream, salt and white pepper and boil for 1 minute. |
| 3. |
Reduce the heat to low and start added pieces of the 2 sticks of butter at a time, while whisking together. Make sure to continuously whisk as you add the butter. The mixture will look like the consistency of Hollandaise sauce. |
| 4. |
Remove from heat and strain the mixture through a medium sized sieve to remove the shallots. |
| 5. |
Add the Mango Passion Fruit blend and season to taste. |
| 6. |
Serve with the cooked Argentinian shrimps immediately. |
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| Other Serving Suggestion: |
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Serve Mango Passion Fruit Beurre Blanc over pan seared Barramundi and boiled bok choy. |
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