Shrimp Farmington

Ingredients: Beurre Blanc (serves 4-6)

Yield about 1 cup sauce.

Procedure:

Combine wine, vinegar, and shallots in small saucepan, bring to boil, reduce until a syrup consistency or almost dry. Cut butter into small cubes; whisk into reduction off heat a few pieces at a time. Season to taste.

Heavy Cream can be used as a stabilizer if you need to hold the sauce for a time before serving. I like the purity of the sauce without it. For ½ # butter you would use about 2 Tbsp. cream, add it to the reduction, bring to a boil, and then add the butter as above.

Ingredients: Shrimp (serves 4-6)

Procedure:

Pre-heat oven 400 degrees.

Peel and devein shrimp. Dredge in season flour mix, coat them well and tap off excess flour. Dip in the egg mixture. Have a hot sauté pan ready with some EVOO ready at medium high heat sear off one side about 1½ to 2 minutes then flip to the other side cook 1 minute transfer to a small pan and put in oven for about 3-4 minutes.

In the same sauté pan add a EVOO sauté off shallots, garlic add capers deglaze with lemon juice pull from heat. Add your cooked pasta and chive to the sauté pan and coat with about 4-6oz Beurre blanc.

Bowl up pasta with sauce add your shrimp, garnish with some tomato and basil finish by grating Reggiano cheese, bon appetite!