Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

BUGGY WHIP SHRIMP À LA ST. TROPEZ




Source of Recipe


Buggy Whip, Los Angeles LA


Recipe Introduction


4 servings


List of Ingredients




1/2 C butter, at room temperature
2 t each of lemon juice and finely chopped garlic and parsley
4 t each of dry white wine, finely chopped tomato
16 jumbo shrimp (about 8 per pound) butterflied, deveined


Recipe



Cream butter with garlic, parsley, lemon juice, wine, salt and pepper.
Place shrimp, shell side down, in skillet. Top with butter mixture.
Sauté over medium heat a minute or two on each side until shrimp are opaque and sauce bubbles. Stir tomato.