Split Pea Soup with Sorrel
INGREDIENTS:
3 tb Olive oil 2 tb Lemon juice
12 Jumbo shrimp 2 tb White wine
- peeled and deveined 1 ts Salt
2 tb Minced garlic 3 tb Unsalted butter
1 tb Red pepper flakes 2 tb Chopped parsley
-more to taste
3 tb Olive oil 2 tb Lemon juice
12 Jumbo shrimp 2 tb White wine
- peeled and deveined 1 ts Salt
2 tb Minced garlic 3 tb Unsalted butter
1 tb Red pepper flakes 2 tb Chopped parsley
-more to taste
HEAT THE OIL IN A MEDIUM SKILLET over medium heat and add the shrimps. Cook about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley.
MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK
MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK