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| PROFUSION LEMON SHRIMP |
| Yields: 2 servings |
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| Ingredients |
1 lb gulf shrimp, size 16-20 per pound preferred
(shelled and deveined, but leave tail on; soak in
water after cleaning)
1 egg white
1 t corn starch
2 t sugar
1/2 t salt
2 t white wine
lemon juice from 2 lemons
shredded rinds from 2 lemons
1 C red and green peppers, thin julienned
1/4 C vegetable oil
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| Method |
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Marinate shrimp in mixture of egg white and corn starch
and set aside.
Coat wok or pan with oil, heat to 300 degrees at high heat, then add shrimp and quick stir fry until pink and curling (approx. 2 minutes).
Put pan back on the heat and add lemon juice, shredded lemon rinds, salt, sugar and peppers (for approx. 1 minute).
Turn off the heat, continue to quick saute the contents of the pan and add white wine (for approx. 2 minutes)
Shred any type of salad greens and place shrimp on top for display.
This is a generous portion for one person with a bowl of rice
or noodles, or together with another dish, makes a good
dinner for two. |
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