Recipe - Shrimp With Green Onion Basil Sauce

GREEN ONION BASIL SAUCE
4 ounce Unsalted butter, (1 stick)
4 md Green onion (white part
only), (about One half cup)
thinly cut or sliced up
2 lg Cloves garlic, peeled and
cut or sliced up
1 tablespoon Champagne vinegar or white
wine vinegar
Three fourths cup Unsalted chicken stock
2 tablespoon Fresh minced basil
Salt and freshly ground
black pepper to taste

SHRIMP
1 ounce Unsalted butter, (One fourth stick)
24 lg Shrimp, shelled and deveined
(24 to 32)
Salt and freshly ground
black pepper to taste
4 Fresh bouquets of basil
sprigs (optional)

For the Green Onion Basil Sauce, melt the butter and cool it to tepid. Boil
the green onions, garlic, vinegar and chicken stock in a heavy small
saucepan until the liquid is reduce to 1 tablespoon. Transfer it to a
blender with the minced basil. Process until the basil is almost pureed.
With the machine running, pour in the butter in a slow, thin stream,
forming a thick, emulsified sauce. Season with salt and pepper. For the
shrimp, melt the butter in a heavy large skillet over medium high heat. Add
the shrimp and cook until just pink and opaque, about 2 to 3 minutes total,
turning halfway with tongs. Season with salt and pepper. To serve, ladle a
pool of hot sauce in the center of 4 large plates. Arrange the shrimp in a
circle over the sauce with their tails meeting in the center. Place the
basil bouquets over tails in center. Serve immediately. Yield: 4 servings

Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97