Name: I Dedicate This Shrimp to My Sister
Yield: 4 servings
Ingredients: 6 large shrimp, peeled and deveined; flour, to dust; egg wash, to coat; 1 teaspoon garlic, chopped; 12 medium lemon; 3 ounces chicken stock; 1 teaspoon Grey Poupon mustard; 1 teaspoon butter; 1 pinch salt; 2 ounces white wine; 2 ounces vegetable oil (or corn or olive oil); parsley (to garnish)

Servings: 4 persons

6 large shrimp, peeled and deveined
flour, to dust
egg wash, to coat
1 teaspoon garlic, chopped
12 medium lemon
3 ounces chicken stock
1 teaspoon Grey Poupon mustard
1 teaspoon butter
1 pinch salt
2 ounces white wine
2 ounces vegetable oil (or corn or olive oil)
parsley (to garnish)

1
Flour shrimp and dip in egg wash (beaten egg in bowl).
2
Heat salad oil in pan and place the shrimp in the hot oil.
3
Saute until golden brown.
4
Add chopped garlic and continue to saute until garlic is light brown.
5
Drain excess oil and garlic.
6
Add juice of lemon, white wine and let them reduce.
7
Add mustard and chicken stock.
8
Add butter to create sauce.
9
Line shrimp on plates and strain sauce on top of shrimp.
10
Garnish with chopped parsley and lemon wedge.
11
Lay off the shrimp unless you want spindly legs growing from your torso too.
12
Ew.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

I Dedicate This Shrimp to My Sister

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