| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Italian |
Italian, Shellfish |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
De-tailed, butterfly |
|
|
Shrimp |
| 1 |
|
Stick margarine |
| 1 |
tb |
Olive oil |
| 4 |
|
Cloves minced garlic |
| 1 1/2 |
tb |
Flour |
| 3/4 |
c |
Chicken broth |
| 1 |
|
Juiced lemon |
| 1/4 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
|
|
Flakes parsley |
INSTRUCTIONS
Remove shells & tails from shrimp. Butterfly them. In pan, heat up
margarine & oil & garlic until bobbly. Add shrimp & fry for a short while.
Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When
shrimp are ready, add flour/broth to pan. The gradually add the remaining
chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real
lemon), and wine. Sprinkle with parsley flakes before serving over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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