Shrimp Paesano
Source of Recipe
Internet
List of Ingredients
Shrimp:
1 egg white
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
Sauce:
1 1/2 cups (3sticks) cold butter, cut into 1-inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
Recipe
For Shrimp: In a shallow bowl, whip lightly the egg white and combine milk, salt and peppper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in saute 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-degree oven to finish cooking. Prepare sauce.
For Sauce: in heavy sauce pan, 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. (Sauce is also good with grilled or broiled seafood).
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