Recipe - Crispy Shrimp With Mustard Chutney Sauce

COURT BOUILLON
2 sl Lemon
One half teaspoon Salt
4 Peppercorns
1 Stalk celery with leaves
One half Onion
2 cup Water

SHRIMP
2 One half pound Large raw shrimp.
2 cup Court boullion
1 cup Fruit chutney, minced
1 cup Flour
2 Eggs beaten with a little
water
1 cup Very fine fresh bread crumbs
Oil for deep frying
2 cup Mustard chutney sauce
(recipe to follow)

MUSTARD CHUTNEY SAUCE
2 tablespoon Butter
3 tablespoon Flour
1 cup Reserved fish stock
One half cup Chicken broth
One half cup Milk
Salt & pepper
1 One half tablespoon Dry mustard
6 tablespoon Chutney, coarsely chopped

(note: Dinah says this recipe is a very close adaptation of the one served
at the Four Seasons restaurant in NY)

Combine all ingredients in large saucepan. Bring to boil, reduce heat and
simmer 10 minutes.
Poach unshelled shrimp in court boullion, adding more water to cover
shrimp. Bring to poil and poach shrimp until they turn pink. Strain and
reserve fish stock. Shell and devein shrimp, leaving tails intact.

Slit shrimp halfway through on back side and stuff with chutney. This can
be done ahead of time and shrimp placed in refrigerator until ready to
deepfry. Roll stuffed shrimp gently in flour, dip in egg and roll in bread
crumbs. Heat oil to 400 and deep fry stuffed shrimp until golden brown.
Drain and place on warm platter.

Mustard Chutney sauce: In saucepan melt butter over low heat. Blend in
flour and cook slowly, stirring, until butter and flour froth together for
2 minutes without coloring (This is now a roux). Remove roux from heat.

Heat reserved fish stock, chicken broth and milk to boiling point. Pour hot
liquid gradually into roux, sxtirring with wire whisk to blend and
gathering in all bits of roux from inside edges of pan.

Set saucepan over moderately high heat and stir with wire whisk until sacue
comes to boil. Boil one minute stirring constantly. Remove from heat and
add salt & pepper to taste (this can be made ahead of time and set aside.
To prevent skin from forming on surface, drizzle melted butter on top).

Just prior to serving, reheat and slowly add dry mustard and chutney. If
sauce is too thick, bring to simmer. Thin with milk, chicken broth or fish
stock, beating in a tablespoon at a time.

To serve: Pour 2 tbs of sauce in center of warm plate. Place shrimp around
sauce, tails on plate edge and fleshy part lying in edge of sauce. Serve
rest of Mustard Chutney sauce in a separate dish for dipping. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Mar 15, 1997