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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
8 oz corn oil
28 medium-sized shrimp, peeled, deveined, tails removed
1/2 cup flour
2 tsp capers
2 tomatoes, cut into large dice
12 artichoke hearts, cut in half
1 tsp Herbs de Provence
1/2 tsp lemon juice and Tabasco sauce
4 oz sauterne
6 oz butter
In a medium-sized pan; heat oil. Coat shrimp with flour, shake off excess, and saute shrimp only until they are just cooked (approximately 3 minutes). Remove from heat, drain off oil, and add capers, tomato, artichoke hearts, herbs, lemon juice, and Tabasco sauce. Place over high heat, add the sauterne, and allow boil. Add butter to the pan, moving on the heat constantly until the butter becomes creamy. Place in a small dish and serve it with rice. Sprinkle with chopped parsley. Serves 6
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SHRIMP MEDITERRANEAN
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
8 oz corn oil
28 medium-sized shrimp, peeled, deveined, tails removed
1/2 cup flour
2 tsp capers
2 tomatoes, cut into large dice
12 artichoke hearts, cut in half
1 tsp Herbs de Provence
1/2 tsp lemon juice and Tabasco sauce
4 oz sauterne
6 oz butter
In a medium-sized pan; heat oil. Coat shrimp with flour, shake off excess, and saute shrimp only until they are just cooked (approximately 3 minutes). Remove from heat, drain off oil, and add capers, tomato, artichoke hearts, herbs, lemon juice, and Tabasco sauce. Place over high heat, add the sauterne, and allow boil. Add butter to the pan, moving on the heat constantly until the butter becomes creamy. Place in a small dish and serve it with rice. Sprinkle with chopped parsley. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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