Crispy shrimp with mustard chutney sauce

1 Servings

Ingredients

Quantity Ingredient
2 slices Lemon
½ teaspoon Salt
4 Peppercorns
1 Stalk celery with leaves
½ Onion
2 cups Water
2½ pounds Large raw shrimp.
2 cups 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 cups Mustard chutney sauce (recipe to follow)
2 tablespoons Butter
3 tablespoons Flour
1 cup Reserved fish stock
½ cup Chicken broth
½ cup Milk
Salt & pepper
1½ tablespoon Dry mustard
6 tablespoons Chutney, coarsely chopped

Directions

COURT BOUILLON

SHRIMP

MUSTARD CHUTNEY SAUCE

(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 deep-fry. 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@... (DEBORAH EPSTEIN) on Mar 15, 1997

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