A couple years ago I traveled to Louisiana. One of my favorite meals, or appetizers there was Fried Green tomatoes with Beurre Blanc Sauce (pronounced “BER”) I came home and immediately found a recipe for it from none other that the original Louisiana cook, Emeril. It was good. But it was a little lemony. Then this past month, reading Julia Child’s book, I found out that Beurre Blanc sauce is much different from that recipe. According to the french. And it must be WHIPPED. Whipped good. I will have to share the way she did it soon. Because it’s the kind of thing I can eat by the spoonful it’s so good.
So I guess I should call this recipe semi blanc-ish.
It started out in one direction, but ended up in a completely other one. But I will share anyway. It was fantastic. It could be a main course or a side dish. And it took all of 10 minutes to cook.
Shrimp and Avocado with Pomegranate Semi-Beurre Blanc Sauce.jpg "L6")
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Ingredients:
- 15 small shrimp
- 1 avocado, diced
- 4 tablespoons of butter
- 2 teaspoons lemon juice
- 2 tablespoons orange juice
- 2-3 (depending on taste) tablesppons pomegranate infused vinegar
- 1/4 teaspoon ginger
- salt and pepper to taste
Directions:
Melt butter over medium heat. Mix in juices and ginger and salt and pepper. Add shrimp and cook until pink. Remove shrimp and set to the side. Add vinegar and whisk over medium heat until frothy. Transfer to food processor (I always use my little magic bullet for this) and mix again until creamy looking. Pour over diced avocado and and shrimp.
Enjoy!!!