From: Chef Michael "Scott" Castell, Bistro Toulouse, Houston Texas. Yield: 2 servings. 16 21/25 shrimp, peeled and deveined 1 tsp. kosher salt 1⁄2 tsp. black pepper 1 zucchini, sliced 1⁄8” thick 1⁄2 cup shrimp butter (recipe follows) 1⁄2 cup Sauce Provencale (recipe follows) 2 orders fennel and onion gratin (recipe follows)SHRIMP BUTTER (YIELDS 1 LB. BUTTER): 1 lb. shrimp shells 1 lb. butterSAUCE PROVENCALE (YIELDS 1 CUP): 1 cup Roma tomatoes, seeded, peeled, diced 1 Tbsp. basil, chopped 1 ...
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