At Ala Moana Shopping Center, it used to be a very cool looking restaurant called “Longhi’s” Everytime I go there I ordered this dish. Today’s fish over butter toast. That recipe was a piece of white fish and butter sauce. My arrangement is with shrimp and cream sauce. It is pretty close what I had then. Enjoy.
Lemon Cream Shrimp on Toast
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Course AppetizersCuisine FrenchDifficulty: Average
Servings
2
servings
Prep time
10
minutes
Cooking time
15
minutes
Total time
25
minutes
Ingredients
1cupShrimp (frozen/ thawed)
3TBSwhite wine
1clovegarlic (diced)
2TBSonion (diced)
1TBSButter (olive oil)
1/2cupFresh cream
1tspchicken stock powder
1tsplemon juice (and zest if you have)
Salt Pepper
Parsley, paprika (option)
4piecesFrench bread (sliced)
2TBSButter
Directions
Thaw out frozen shrimp and cut into bite size. Put white wine.
Dice garlic and onion.
Heat frying pan over med heat, put oil or butter and sauté onion and gallic.
Add Shrimp (without wine) and cook a few minutes.
When shrimp is getting clear, add white wine, cream and chicken stock powder. Put lemon juice. Salt pepper to your taste.
If you want to make thicker sauce, you can add butter and flour mixture to the pan.
Prepare the butter toast. In a frying pan, add butter. Cook French bread over med heat until golden brown.
On a plate, place the bread and put cream shrimp on top. Garnish with parsley and paprika.