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Okay so our shrimps are ready for the oven. I'm going to add the shrimp shells on this
side over here that would give off more seafood essences to our poaching liquid a very, very
good flavor. Make sure all of your tails stand out over the stuffing. Just like so. So what
we are going to do first let me add a little bit more water, there we go. Maybe a little
bit more lemon and what we are going to do is bring this to a boil on the stove top.
Then we are going to cover it and place it in the oven. It will poach in the oven for
about ten minutes. You would know when it done when the shrimp turns a light orange
color and the tails turn orange, the color. So that is when we know that we are done and
from that point we would make our basil cream sauce. So to the burner we would bring this
to a boil and then we would go directly to the oven. Again I keep the shrimp shells off
to the side so once this is all done it would be easy to find all the shells and get the
out of the liquid so you can make your sauce. This is really nice I recommend serving this
with some nice wild rice that is always good. Fresh vegetables, very nice dish. So we would
cook this for about ten minutes that is all about the time we would need. Once the shrimp
is cooked we would remove the shrimp from the poaching liquid and we would remove the
shells. Reduce the poaching liquid, add fresh basil, heavy whipping cream, a little salt
and pepper, lemon and we would have a beautiful sauce for this fine shrimp dish.