Apricot Raspberry Shrimp
|Apricots||345 Gram, pitted, peeled|
|Fresh raspberries||450 Gram|
|Apple juice||125 Milliliter|
|Lemon juice||30 Milliliter|
|Prepared court bouillon||1 Liter|
|Peeled and deveined shrimp||1 Kilogram (Large Size)|
Place the apricots and raspberries in a food processor, puree.
Press through a sieve (to remove seeds) into a sauce pan.
Blend in the apple juice, lemon juice and sugar, simmer into a thick sauce.
While sauce simmers, heat the court bouillon to boiling, add the shrimp and reduce the heat, simmer for 15 minutes.
Place shrimp on a large platter and send the sauce to the table on the side.