Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
When it's on the menu, I always order the sautéed veal with shrimp sauce at Kelsey's Restaurant here in New Orleans, writes Angela Stuck of Louisiana. Can you get the recipe? Ingredients:
6 tablespoons (3/4 stick) unsalted butter |
1 red onion, halved, thinly sliced |
8 ounces shiitake mushrooms, stemmed, caps thinly sliced |
6 tablespoons brandy |
1 cup beef stock or canned beef broth |
1 cup chicken stock or canned low-salt chicken broth |
1 cup whipping cream |
all purpose flour |
6 4-ounce veal cutlets, each pounded to 1/4-inch thickness |
24 uncooked shrimp, peeled, deveined |
Directions:
1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
2. Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
3. Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
|
|