French Shrimp with Sauce
CATEGORIES
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
DIRECTIONS
  1. Next day:
  2. 2. Clean and butterfly shrimp; cover and refrigerate.
  3. 3. Beat the eggs slightly.
  4. 4. Take sauce from refrigerator and warm it in a saucepan.
  5. 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. 6. Put shrimp in an oven-proof baking dish and pour warmed sauce over the top; broil for 2 minutes.
  7. 7. Serve in soup bowls with some sauce