Finishing Touches For Stuffed Shrimp With Sauce

Video Transcript

I'm Chef Donn and welcome back, thank you for visiting Expert Village. We are making crab stuffed shrimp right now. Let's have a look, it has been in the oven for about ten minutes. It looks good let us have a look, oh yeah. You can see the tails have taken on the orange color along with the flesh. You can feel it, it is firm, the shrimp is definitely done. So what we are going to do is remove the shrimp. Remove the shells that we have added for more flavor in the poaching liquid and then we would proceed to make the sauce. When you plate the shrimp have the tails pointing the same way. Have them all pointed the same direction, usually towards the outside of the plate that is strictly for presentation purposes. But everything looks perfect here. Now we would remove the shells, let me grab my trash can, grab the shells, get rid of those. We don't need the shells in the sauce anymore we got all the flavor out of those that we need. So now what I'm going to do is keep the shrimp hot place the plate back in the oven until the sauce is ready. We would fire up the burner again. What I'm going to do is add lemon to the poaching liquid. Once the lemon is incorporated then I would add the whipping cream. Never add the lemon and the cream together otherwise the acidity from the cream, the acidity from the lemon will break the cream it would separate the butter fat, it will separate from the cream so not a good idea. So let us add some lemon to the poaching liquid, we would bring this to a boil and then we would add the heavy whipping cream and basil. The basil you don't want to add to early it is very nice herb, very aromatic but if you add it to early it would lose all its essences. So we would add the cream and the basil. Bring it to a boil. The cream would help the sauce thicken up through reduction and then we would be ready. Now that our poaching liquid is boiling it is time to add the heavy whipping cream. I'm going to only add about a half cup, stir in immediately as you add it. That is about a half a cup once that is incorporated it with the poaching liquid we would add the basil and a little bit of salt. We would go with about one teaspoon that should do it. As you can see the cream and the poaching liquid is reduced, so now we have a nice medium consistency here. Just like silk. The flavor would reduce it and it will intensively also cause the reduction concentrates. So this is good, this is thick as I want it. I like a nice thin sauce for this particular dish and you would see why when we add it to the shrimp. So we are done with the sauce, let us remove the shrimp from the oven and have a taste.

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