05 June 2003

oh, this looks fabulous and easy (despite the costly butter):

"For the sauce, all I did was reduce down a fourth cup each of lemon juice and white wine vinegar, mixed with a little minced shallot and salt and white pepper, and then, over very low heat, stir in oh, say, 3 STICKS of butter. Danish butter. A little bit at a time. Until it’s all melted in. Then I just tossed in some shrimp I’d briefly sautéed, and that was that." -julie

and perhaps i will try it next week.


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