Shrimp Tournedo with Lemongrass Broth

Ingredients

• 2 c. Small shrimp
• 4 Jumbo Shrimp, peeled and de-veined
• 1 Egg white
• 1 c. Heavy cream
• 2 T Parsley, chopped
• 1 T Fish Sauce
• 1/2 T Sugar
• 1 Scallion, chopped
• Salt and pepper to taste
• 2 c. Chicken Bouillon
• 2 Stalks lemongrass, chopped
• 1 T Ginger, chopped
• 1 t. Garlic, chopped
• 1 T Butter
• 1/2 c. White wine
• 4 T Olive oil.

Directions

1. In a food processor, purée the small shrimp.
2. Slowly add the egg white and then slowly add the cream until you get a well-mixed mousse.
3. Add the fish sauce and sugar.
4. Season with salt and pepper.
5. Add the chopped parsley.
6. Refrigerate
7. In a sauce pan, sauté the large shrimp in olive oil for 1 minute on each side.
8. Set aside.
9. In the same pan, sauté the shrimp shells for 2 minutes.
10. Add the ginger and garlic and cook for another 2 minutes.
11. Deglaze with white wine and reduce until dry.
12. Add the chicken broth and simmer for 20 minutes.
13. Strain
14. Whisk in butter.
15. Season with salt and pepper.
16. Divide the mousse into four 1" buttered metal rings.
17. In a large sauté pan, sauté the four rings until mousse is golden brown on each side.
18. Place in 375° F. oven for 4 minutes.
19. Top with the jumbo shrimp and cook for another 2 minutes.
20. Remove the ring and serve in a soup bowl.
21. Top with the broth and garnish with the chopped scallion.

Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

Shrimp Tournedo with Lemongrass Broth