Meunière = usually refers to seafood cooked or served in lightly browned butter with lemon juice and parsley. This recipe however does not call for lemon juice. ORIGIN from French (à la) meunière "(in the manner of) a miller's wife.” Pronounced : Mun Yair
Ingredients:
1 stick unsalted butter
1 cup finely chopped scalllons
1 cup chopped celery
1/3 cup chopped parsley
1/2 cup each chopped red and green bell peppers
3 large doves garlic, minced
1 teaspoon, salt
1/2 teaspoon Tabasco
1 tablespoon Worcestershire
1 tablespoon cornstarch
1/4 cup dry white wine
2 pounds raw shrimp, peeled and deveined
Instructions:
Chopped parsley, for garnish Cooked grits. In 3 large skillet melt the butter and add all of the chopped vegetables. Add the salt, Tabasco and Worcestershire. Stir and cook over high heat for 1 minute. Cover, reduce heat to low and cook for 25 minutes, stirring occasionally. Dissolve cornstarch in wine and stir into vegetable mixture. Add shrimp and cook, stirring, just until shrimp are pink and cooked through. Spoon over a small mound of cooked grits. Garnish with chopped parsley. Serve a small serving as appetizer course or a larger portion as a supper dish.
Recipe from a cooking class with Chef Marilyn Harris
