One Sexy Supper
By AM Northwest Staff
Serves four for dinner, six for appetizer.
Heat the olive oil in a large sauté pan over high heat. Add the garlic and sauté for about 2 minutes.
Add the shrimp and sauté for about 2 minutes, stirring frequently. Add the white wine, and cover for 1 minute.
Immediately add the lemon juice, butter, parsley, and chives.
Salt and pepper to taste. Serve immediately.
Makes about 1 1/4 cup
Roast the pepper under the broiler for 15 minutes turning frequently until completely charred. Place in a paper bag and seal. Allow to steam for 10 minutes.
Meanwhile soak the bread in the milk and squeeze dry. Place the bread, garlic, salt, cayenne, saffron and egg yolks in a food processor.
Peel the skin from the pepper, remove the stem and seeds and add the flesh into your other ingredients in the food processor bowl. Blend until smooth.
With the machine running, add the oil in a thin stream until the sauce thickens like mayonnaise. The more oil you add the thicker it will become, however, adding too much will make the rouille split.
Taste and season with additional salt and pepper if desired.
Keep, covered, in the refrigerator but bring to room temperature before serving.