Home Labels: Shrimp > Almost Shrimp Paesano
Almost Shrimp Paesano
Shrimp 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.
Category Article Shrimp
Popular Posts
-
1 1/2 pounds bay scallops, cut in halves 3 cloves garlic, mashed 1/4 cup (1/2 stick) margarine, melted 10 firm white mushrooms, sliced Light...
-
2 each lemons, quartered 8 each new red potatoes 4 each small ears fresh corn 4 each small yellow onions 1 cup salt 1/2 cup ground red ...
-
1/2 lb crabmeat (7 oz. can) 1 stick margarine 1 jar old english cheese 1/2 teaspoon garlic salt 2 tablespoon mayonnaise 1/2 teaspoon ...
-
3 lb salmon 1 teaspoon salt 1 teaspoon pepper, black 1/2 teaspoon thyme 3 tablespoon butter 1 1/2 cup cream, light 3 onion; sliced 3...
-
3 can crabmeat 24 oz cream cheese 2 teaspoon prepared mustard 2/3 cup white wine 1 small onion, diced 1 teaspoon powdered sugar 1 dash...