Great Times Gourmet™
GREAT RECIPES FROM TOP RESTAURANTS

LE SANGLIER
Tarzana, California

The hunting lodge décor of Le Sanglier Restaurant was in keeping with a cuisine featuring wild game, when in season.  Another feature of this restaurant was the fresh fish which was served daily.  Now you can enjoy one of the chef’s creations with the following recipe.  

SHRIMP SCAMPI BIARRITZ

Serving for four.  

20  shrimp (12 per pound)

Split shrimp in two, butterfly

Poach in 8 ounces dry white wine for 5 minutes.

Butter Preparation

1/2 pound sweet butter

1    tablespoon garlic

2    tablespoons parsley

1    teaspoon tarragon

1/2 teaspoon paprika

1/2 teaspoon Lea & Perrins

1/4 teaspoon Tabasco

1    teaspoon shallots, chopped

1/2 teaspoon lemon juice

1/4 teaspoon thyme

Blend all together  Remove 1/2 poaching wine. Add seasoned butter

Cook until butter is melted and hot about 3 or 4 minutes.

Serve with ample amount of butter.

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