| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large (8-count) shrimp; shelled and deveined |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs; well beaten |
|
|
Peanut oil |
| 1 |
tb |
Butter |
| 1/4 |
c |
Dry Marsala wine |
| 1/2 |
|
Lemon |
INSTRUCTIONS
1. Dip each shrimp in the flour, then in the beaten eggs. Repeat this
procedure once more and lay the shrimp out on waxed paper. 2. Pour enough
peanut oil into a saute pan to cover the bottom. Heat over medium heat.
3. Add the shrimp and saute slowly until golden brown. Reduce the heat and
add the butter. When melted, add the Marsala. Squeeze the lemon juice
over, cover, and simmer for 3 to 4 minutes. A dash of Amaretto di Saronna
may be added with the Marsala for a sweeter flavor.
AMBROSINO'S
NORTH SCOTTSDALE RD., SCOTTSDALE
DISH PART OF HOT ANTIPASTO TRAY
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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