• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 bunch fresh parsley
  • 1 full head garlic
  • 3 bulbs shallots
  • 2 sticks (1 cup) very soft butter
  • 2 pounds large shrimp
  • 2 eggs
  • Sauce:
  • 1. Chop parsley, garlic, and shallots very, very fine. Add the very soft butter (not melted); blend well and refrigerate


  • Next day:
  • 2. Clean and butterfly shrimp; cover and refrigerate.
  • 3. Beat the eggs slightly.
  • 4. Take sauce from refrigerator and warm it in a saucepan.
  • 5. Put a small amount of oil in a skillet over medium heat. Dip shrimp, 1 at a time, into beaten eggs then fry for 2 minutes (do not overcrowd, do several batches).
  • 6. Put shrimp in an oven-proof baking dish and pour warmed sauce over the top; broil for 2 minutes.
  • 7. Serve in soup bowls with some sauce


Categories: Seafood 

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