More Great Recipes: Seafood

French Shrimp with Sauce


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Serves | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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