I Dedicate This Shrimp to My Sister
Ready In: 15 mins
Serves: 2
Ingredients
- 6 large shrimp, peeled and deveined
- flour, to dust
- egg wash, to coat
- 1 teaspoon garlic, chopped
- 1⁄2 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)
Directions
- Flour shrimp and dip in egg wash (beaten egg in bowl).
- Heat salad oil in pan and place the shrimp in the hot oil. Sauté until golden brown.
- Add chopped garlic and continue to sauté until garlic is light brown. Drain excess oil and garlic.
- Add juice of lemon, white wine and let them reduce.
- Add mustard and chicken stock. Add butter to create sauce.
- Line shrimp on plates and strain sauce on top of shrimp. Garnish with chopped parsley and lemon wedge.
- Lay off the shrimp unless you want spindly legs growing from your torso too. Ew.
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