FRIJE

Instructions

• 1.   Set aside 50 g of raw shrimp.
  In a saucepan, melt 20 g of butter. Add the seafood and cook for about ten minutes, stirring occasionally. Add 5 minutes of cooking time if the seafood is still frozen.
• 2.   Drain the seafood in a colander to remove excess water (especially with thawed seafood).
• 3.   Melt the remaining butter with the minced shallot. Add the seafood and deglaze with white wine, then add the heavy cream. Season with salt, pepper, and powdered ginger. Set aside.
• 4.   In a saucepan, combine the heavy cream and shrimp. Heat over low heat until the shrimp are cooked (pink). Blend the mixture and strain if necessary.
• 5.   Add the tomato paste and a teaspoon of cornstarch to thicken the sauce. Mix well, then pour over the seafood and mix.
• 6.   Serve in cassolette dishes or shallow plates accompanied by garlic-rubbed bread croutons.

Nutritional information *