The Melaniff Family Cookbook

Shrimp Madison

From Jacques Pepin’s The Art of Cooking Volume 1

1987

Ingredients

11/2 Lb medium Shrimp ~20 to 25

2 stalks Broccoli

2 T Butter

2 1/2 C Tomatoes, seeded and diced ~2 to 5

6 T Butter

1 t Garlic, chopped

1/2 C White Wine

1 t Salt

1/2 t Pepper

1 C Basil, shredded

Procedure

Clean shrimp, set in cool place.

Prepare broccoli into flourettes and stems, steam stems 5 minutes and flourettes 7 minutes. Immerse in cold water to stop cooking.

Seed tomatoes and dice fine.

In Skillet, melt 6 T butter, sauté garlic, add tomatoes, white wine, salt, pepper, cook 1 minute.

Add shrimp, cook 1 minute.

Add basil, cook 1 minute.

Place on warmed plates.

Reheat broccoli in 2 T butter, add to plate and serve.

Serves 6