Rio Grande Citrus Beurre Blanc
Place shallots, garlic and fruit juices in a saucepan and reduce until
thick. Turn heat to very low, add cream and then add butter in small pieces,
whisking constantly. Alternate saucepan on and off heat so mixture stays
warm, but never too hot. When all butter has been incorporated, remove
from heat, season with salt and pepper and hold in a warm place.
Pistachio Crusted Shrimp
Season shrimp with salt, pepper and cayenne. Dip shrimp into cornstarch
and then into beaten egg whites. Press shrimp into chopped pistachio nuts
and then sauté or deep fry until golden. Divide shredded spinach into
8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon
Rio Grande Citrus Beurre Blanc.
Charlie Watkins is the Executive
Chef and Owner of Sierra Grill
4704 Montrose Boulevard
Houston, Texas 77006