1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of
room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side,
then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350
degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk
mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled
seafood.)
Serves 3 to 4.
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