| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shrimp, peeled and deveined |
| 1 1/2 |
c |
Milk, about |
| 2 |
|
Egg yolks |
| 1 1/2 |
tb |
Lemon juice |
| 1 |
tb |
Finely chopped fresh parsley |
| 3 |
|
Cloves garlic, crushed |
| 2 |
ts |
Chopped chives |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried mustard |
| 1/8 |
ts |
Dried red pepper |
| 1/2 |
c |
Butter, melted |
| 1 |
c |
Vegetable oil |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
I thought some of you good folks would like to try it, too. It's from the
March '83 issue of Southern Living and is by Ed Tarbutton of San Marcos,
Texas -- hope he's still around, cause his recipe is great.
Place shimp in a shallow pan; cover with milk. Let stand in refrigerator
for 20 minutes.
Position knife blade in food processor bowl, add next 8 ingredients, and
process 30 seconds or until well mixed.
With processor running, add the butter through the food chute. Process
until sauce is thickened and then set aside.
Heat oil in a large skillet to 375F. Combine flour, salt, and pepper. Drain
shrimp and dredge in flour mixture. Fry shrimp in hot oil, turning once,
until golden brown. Drain on paper towels.
Arrange shrimp in 4 or 5 individual baking dishes, and top with the sauce.
Broil shrimp for about 45 seconds. Yeild 4-5 servings.
(Note from Lyn: this makes an appetizer serving of about four shrimp each,
but it is really really rich -- yum. With french bread and a salad, it is a
"sumptuous meal" in the words of the original cook)
Posted to FOODWINE Digest 16 Dec 96
From: Lyn Belisle <belisle@TENET.EDU>
Date: Mon, 16 Dec 1996 20:00:19 -0600
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”