Brenda and I first met Christian Guillut, French Master Chef and International Culinary Advisor for Elle & Vire on our first visit to Sirha and Bocuse d’Or in 2009. A good friend of our friend, French Master Chef Hervé Laurent, we were so impressed with his talent, creativity, personality, and teaching style, it is easy to see why he went from Le Cordon Blue in Paris to his position at the premier and highly respected Elle&Vire. When we returned in January 2011, I had the opportunity to interview him about Elle & Vire. I’ve liked what I seen and heard about this product, I wanted him to share the quality standards as well as his own background.

Elle & Vire Shrimp Américaine

Ingredients


Tools

10 plates and small bowls

1 stick blender

Frothy sauce Américaine

120 g (4.25 oz) Elle & Vire Gourmet Butter

500 g (17.5 oz) shrimp shells

20 cl (6.75 oz) cognac

5 dl (17 oz) Elle & Vire Advantage Half Cooking Cream

1 pinch of cayenne pepper

Grilled jumbo shrimp

20 jumbo shrimp threaded on skewers

1 lemon

1 grapefruit

1 lime

2 tablespoons of chopped herbs (chives, basil, etc.)

5 g (1 heaping teaspoon) ground Niora chilli pepper

10 cl (3.4 oz) olive oil

Method

Frothy sauce Américaine
Brown the shrimp shells in 10 g of butter and flambé with the cognac. Add the cream and cook for 15 minutes. Cover and let infuse at the side of the range for 1 hour. Strain, season and blend with the remaining butter using the stick blender.

Grilled jumbo shrimp
Squeeze the citrus fruits, grate the zests.
Mix together with the olive oil.
Marinate the shrimp in the citrus juice mixture.
Drain and grill à la plancha. When done sprinkle with the herbs and ground chilli pepper.

Serve the shrimp with the sauce.

I hope you’ve enjoyed the interview with Christian and the Elle & Vire recipe. Please let me know when you try it. You can find more of Christian’s and other chefs’ recipes at: www.thechefsweb.com. They are in several languages.

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