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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound unpeeled, large fresh shrimp |
3/4 cup half-and-half |
1 cup all-purpose flour |
1/2 cup vegetable oil |
1 egg yolk |
2 tablespoons fresh lemon juice |
1/2 cup butter, divided |
2 garlic cloves, minced |
1/2 cup chopped fresh parsley |
Directions:
1. Peel shrimp and devein, if desired. Soak shrimp in half-and-half 10 minutes. Drain shrimp, and dredge in flour. Fry shrimp in hot oil over medium-high heat 3 minutes on each side or until golden.
2. Whisk together egg yolk and lemon juice in a heavy saucepan. Add 1/4 cup butter, and stir over low heat until melted. Add garlic and remaining 1/4 cup butter. Cook, stirring constantly, until butter melts and sauce thickens; stir in parsley. Pour sauce over shrimp, and serve immediately.
3. Pour 2002 Brampton Unoaked Chardonnay. Wonderful pear flavors come through and stand up to this mildly citrusy dish.
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