| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 12 |
|
Shrimp; jumbo size |
| 1 |
c |
Milk |
| 5 |
tb |
Flour Salt & fresh ground pepper Oil to fill skillet to 1" depth |
| 2 |
c |
Dry white wine |
| 1 |
tb |
Shallots; minced |
| 1/2 |
ts |
Garlic; minced |
| 2 |
ts |
Lemon juice; fresh |
| 1/2 |
c |
Butter; at room temperature Chopped fresh parsley |
INSTRUCTIONS
BARB DAY
Shell and devein the shrimp, making a long cut down the backs to spread
open or butterfly. Soak in milk, to cover, for about 15 minutes, Drain and
dry on paper towels, then lightly dredge with 3 tablespoons of flour, salt
and pepper. Heat oil in a skillet and fry the shrimp, a few at a time, for
about 2 minutes, or until lightly browned. Drain on paper towels and keep
warm. Set aside.
Combine the wine, shallots, and garlic in a large shallow pan and bring
to a boil. Reduce the liquid to 1 cup. Add shrimp, and boil at high heat
for 1 minute. Remove from heat and sprinkle with remaining flour, stirring
until blended. Return to heat, add lemon juice and butter and cook just
until the butter is melted. Sprinkle with chopped parsley. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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