Saute of Shrimp with Bergamot Infusion
| Yield: | 12 Servings |
| Categories: | Seafood |
| 1 | Ripe papya, peeled, diced | |
| 1 | Lime zest and juice | |
| 1 | ts | Red onion minced |
| 1 | ts | Fresh cilantro, chopped |
| 1/2 | ts | Coarse ground black pepper |
| 84 | Raw headless Mexican shrimp, peeled and deveined | |
| 4 | Red bell peppers, roasted and peeled | |
| 3 | c | Hot water |
| 6 | Earl Grey tea bags | |
| 60 | Asparagus spears, 2" long | |
| 2 | Oranges, zest and juice | |
| 6 | oz | Olive oil |
| 2 | tb | Ginger root, minced |
| 2 | tb | Shallots, minced |
| 5 | c | Court bouillon |
| 3 | c | Couscous |
| 1 | oz | Olive oil |
Advertisement