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Saute of Shrimp with Bergamot Infusion

Make Saute of Shrimp with Bergamot Infusion at home with Hot Water and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 6 oz
• 1 oz

Method (preview)

1. 1

   Title: Saute of Shrimp with Bergamot Infusion

2. 2

   Prepare the papaya salsa first to allow falvors to combine.

3. 3

   Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.

4. 4

   Start by cleaning the Mexican shrimp.

5. 5

   Reserve the shells to utilize in another recipe.

6. 6

   Next roast and peel the red bell peppers.

7. 7

   Cut them into large pointed strips about 1 ″ wide and reserve for service.

8. 8

   Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat.

9. 9

   In 2 12 ″ saute pans heat olive oil.

10. 10

    Saute the ginger, shallots and shrimp together.

11. 11

    Sear shrimp 2 minutes and turn over.

12. 12

    Add asparagus and roasted pepper.

13. 13

    Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.

14. 14

    Place a timbale mold of couscous at top of entree plate.

15. 15

    Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce.

16. 16

    Accompany with a tablespoon of papaya salsa next to the couscous.

17. 17

    Serve immediately.