Shrimp Saut with Raspberry Lambic Sauce
Ingredients:
4 tablespoons olive oil
24 extra large shrimp, peeled and deveined
1 cup sliced scallions, sliced on the bias
cup julienne red peppers
cup thinly sliced asparagus spears, cut on the bias
cup julienne yellow squash
4 tablespoons minced garlic
2 tablespoons julienne fresh basil
2 tablespoons chopped parsley
cup raspberry lambic sauce
For the sauce:
teaspoon olive oil
2 tablespoons minced shallots
cup Lambic Frambois
cup chicken stock
1 tablespoon unsalted butter
Salt and pepper to taste
Directions:
Saut shrimp in olive oil and reserve, saut vegetables and herbs until tender and combine with shrimp. Spoon with sauce. For the sauce, saut shallots in olive oil and add beer, reduce by 50%. Add the chicken stock and reduce again by 50%. Whisk in the butter and adjust the seasoning.
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