Ingredients:
1 small slice Brioche Bread (or personal choice)
1/2 fz. Butter (unsalted), melted
2 tsps. Olive Oil
2 each Shrimp, 16/20, peeled & deveined, tails removed, split in half lengthwise
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
1 tsp. All-Purpose Flour
1/4 tsp. Fresh Garlic, minced
1 fz. White Wine
2 fz. Cream
1 each Lemon Wedge
1/4 oz. Roma Tomatoes, diced
1/4 tsp. Parsley, chopped
1/4 tsp. Basil, chiffonade
1/4 tsp. Parsley, chopped
Procedure:
Brush the bread evenly on both sides with the melted butter. Place the bread onto a preheat grill and cook for approximately 2 minutes. After the bread has become golden brown and crispy, flip the bread over and continue to cook another 2 minutes, or until the bread is hot throughout.
While the bread is grilling, heat the olive oil to a light sizzle in an 8” non stick sauté pan set over medium high heat.
Place the shrimp into a clean stainless steel mixing bowl. Season the shrimp with the salt and pepper. Sprinkle the flour over the shrimp tossing together until evenly coated.
Place the shrimp into the sauté pan and cook for approximately 45 seconds or until the shrimp are about half done.
Add the garlic into the pan tossing quickly to incorporate and to avoid burning. Add the white wine into the pan and cook until the wine is reduced by half. Add the cream into the pan and continue to cook until the shrimp are done and the cream has reduced and become slightly thickened.
Remove the bread from the grill and cut in half, at an angle. Place the bread portions (shingled) onto the center of the serving plate. Layer the shrimp and sauce over the bread, allowing the some of the sauce to run onto the plate within the rim.
Sprinkle chopped parsley over the shrimp and sauce.
1 small slice Brioche Bread (or personal choice)
1/2 fz. Butter (unsalted), melted
2 tsps. Olive Oil
2 each Shrimp, 16/20, peeled & deveined, tails removed, split in half lengthwise
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
1 tsp. All-Purpose Flour
1/4 tsp. Fresh Garlic, minced
1 fz. White Wine
2 fz. Cream
1 each Lemon Wedge
1/4 oz. Roma Tomatoes, diced
1/4 tsp. Parsley, chopped
1/4 tsp. Basil, chiffonade
1/4 tsp. Parsley, chopped
Procedure:
Brush the bread evenly on both sides with the melted butter. Place the bread onto a preheat grill and cook for approximately 2 minutes. After the bread has become golden brown and crispy, flip the bread over and continue to cook another 2 minutes, or until the bread is hot throughout.
While the bread is grilling, heat the olive oil to a light sizzle in an 8” non stick sauté pan set over medium high heat.
Place the shrimp into a clean stainless steel mixing bowl. Season the shrimp with the salt and pepper. Sprinkle the flour over the shrimp tossing together until evenly coated.
Place the shrimp into the sauté pan and cook for approximately 45 seconds or until the shrimp are about half done.
Add the garlic into the pan tossing quickly to incorporate and to avoid burning. Add the white wine into the pan and cook until the wine is reduced by half. Add the cream into the pan and continue to cook until the shrimp are done and the cream has reduced and become slightly thickened.
Remove the bread from the grill and cut in half, at an angle. Place the bread portions (shingled) onto the center of the serving plate. Layer the shrimp and sauce over the bread, allowing the some of the sauce to run onto the plate within the rim.
Sprinkle chopped parsley over the shrimp and sauce.
Restaurant: The Cheesecake Factory in Cherry Hill, New Jersey
Recipe Type: Authentic
Submitted By: The Cheesecake FactoryRecipe Type: Authentic
Recipe Author: The Cheesecake Factory
Original Photograph By:
Photograph Retouched By: Recipe Spy
Source: http://philadelphia.cbslocal.com/2011/02/08/valentine%E2%80%99s-day-cooking-tips-from-the-cheesecake-factory/