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| BUGGY WHIP SHRIMP À LA ST. TROPEZ |
| 4 servings |
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| INGREDIENTS: |
1/2 C butter, at room temperature
2 t each of lemon juice and finely chopped garlic and parsley
4 t each of dry white wine, finely chopped tomato
16 jumbo shrimp (about 8 per pound) butterflied, deveined
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| METHOD: BUGGY WHIP SSHRIMP À LA ST. TROPEZ |
| Cream butter with garlic, parsley, lemon juice, wine, salt and pepper.
Place shrimp, shell side down, in skillet. Top with butter mixture.
Sauté over medium heat a minute or two on each side until shrimp
are opaque and sauce bubbles. Stir tomato. |
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