Post by chief_cook2 on Nov 13, 2002 16:53:38 GMT -6
Servings: 10
1 Cup Water
1/2 Container Minor's Hollandaise Concentrate
1/2 Cup Each Orange Juice & Grapefruit Juice
1 1/2 Tbsps Minor's Shrimp Or Seafood Base
1/8 Cup Triple Sec Liqueur
1 Tbsp Lemon Juice
1/4 Cup Butter Or Margarine
2 Pounds Shrimp -- peeled & deveined
1 Cup Grapefruit Sections
3/8 Cup Orange Sections
In saucepot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices; mix well. Heat to boiling over medium-high heat, stirring constantly.
Set aside, keep hot. In sauce pot, melt butter over medium-high heat, sauté shrimp 2-3 minutes, stirring constantly. Add prepared Hollandaise; blend well. Add citrus sections. Stir VERY gently. Serve over angel hair pasta.
1 Cup Water
1/2 Container Minor's Hollandaise Concentrate
1/2 Cup Each Orange Juice & Grapefruit Juice
1 1/2 Tbsps Minor's Shrimp Or Seafood Base
1/8 Cup Triple Sec Liqueur
1 Tbsp Lemon Juice
1/4 Cup Butter Or Margarine
2 Pounds Shrimp -- peeled & deveined
1 Cup Grapefruit Sections
3/8 Cup Orange Sections
In saucepot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices; mix well. Heat to boiling over medium-high heat, stirring constantly.
Set aside, keep hot. In sauce pot, melt butter over medium-high heat, sauté shrimp 2-3 minutes, stirring constantly. Add prepared Hollandaise; blend well. Add citrus sections. Stir VERY gently. Serve over angel hair pasta.