WebStep 1. SHRIMP: Peel and devein the shrimp. Pat dry with a paper towel. Dredge the shrimp in corn starch and set aside. SAUCE: Add the evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper … WebTaste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.). Divide fruit among 8 stemmed goblets. Top with sauce and serve. Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

Salmon with Orange Butter and Grand Marnier

WebMar 28, 2008 · directions. Slice butter into 1/4-inch slices. In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. … WebFeb 3, 2024 · Bring to a boil over medium-high heat. Add the honey and then Grand Marnier. Reduce heat to medium and simmer until the mixture is reduced to about ¼ cup. Remove from the heat and stir in butter, a … bird in the hand sandhurst menu

BUTTERFLY SHRIMP GRAND MARNIER seafood & pasta or rice recipe ... - YouTube

Web2 tablespoons Grand Marnier; 4 lbs fresh salmon; 5 tablespoons fresh grated orange peel; 2 shallots, minced ; Glaze 2 teaspoons cornstarch; 1 ⁄ 2 cup low sodium soy sauce; 1 ⁄ 2 cup Grand Marnier; 1 cup maple syrup; Decorate with 2 small oranges, sliced thin ; ... Spoon glaze over fish. Cook until done (about 20 minutes for 1 inch fillets ... WebInstructions. Preheat the oven to 400°F. Use a pastry brush to coat the insides of 2 (8 oz) ramekins with melted butter. Sprinkle sugar inside the ramekins, then rotate ramekins from side to side to get sugar crystals coating the entire interior surface of the ramekins. WebMay 5, 2008 · Ingredients 12 tablespoons ( 6 ounces) unsalted butter, at room temperature 1 cup freshly squeezed orange juice, strained 2 tablespoons sugar 1 teaspoon finely … damaris muthee