Shrimp glazed with honey and garlic and preserved orange pee

Ingredients

Quantity		Ingredient
2	ounces	Butter
¼	tablespoon	Garlic puree
½	ounce	Honey
3		Shrimps, cleaned
2	ounces	Shrimp stock, separate recipe
		Salt and Pepper
1	ounce	Preserved orange peel (candied)
1	teaspoon	Parsley, finely chopped
1	ounce	Fried angel hair pasta
½	teaspoon	Black sesame seeds
1	ounce	Reduced beet juice

Directions

In a pan over medium heat place butter and garlic puree and saute. When garlic starts to brown add honey and when it starts to caramelize add cleaned shrimp and cook 3 to 4 minutes. Add the shrimp stock. Remove shrimp to a plate. Reduce sauce until slightly thick. Add salt and pepper and preserved orange peel to taste. Add chopped parsley and place over shrimp.

Decorate with fried angel hair, sesame seed, and beet juice. Makes 1 serving.

(No picture accompanied this story.) Chef's celebrate the 1997 Orange Blossom Festival, Riverside, California.

Shared with McRecipe List, untested, by phannema@... Published by Riverside Press-Enterprise (California) on April 17, 1997 Recipe by: Gary A. Palm, exec. chef, Mission Inn, Riverside (1997) Posted to MC-Recipe Digest V1 #574 by PATh <phannema@...> on Apr 17, 1997

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