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Shrimp Bruno




Source of Recipe


The Palm


Recipe Introduction


Serves Four


List of Ingredients




# ½ Cup all-purpose flour, for dredging
# 3 large eggs, well beaten
# ½ cup canola oil
# 12 jumbo spring, shelled, deveined & butterflied w/ tails left on
# 2 large cloves of garlic, crushed
# ¾ cup dry white wine
# 3 tablespoons fresh lemon juice
# ¼ teaspoon fine sea salt
# 1 tablespoon Dijon mustard
# 3 tablespoons unsalted butter, room temperature
# 2 teaspoons very finely chopped flat-leaf parsley
# 4 lemon wedges, for serving

Recipe



Warm 4 service plates in a low oven. Place the flour and beaten eggs in two separate shallow bowls near the stove. In a 12-inch sauté pan, heat the oil over medium high heat. Dredge the shrimp in the flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment. Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for three minutes, until pale golden. Add the garlic and cook for one minute more, stirring. (Cook the shrimp in batches, if necessary to avoid overcrowding)

Drain off all about one teaspoon of cooking oil. Add the white wine, lemon juice, and salt. Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high. Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about two minutes. Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together. Discard the garlic and spoon in a little sauce over each serving. Sprinkle the edges of the plates with parsley, place a lemon wedge on the side and serve at once.