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Shrimp Bruno

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Ingredients

Adjust Servings:
1/2 cup all-purpose flour, for dredging
3 large eggs, well beaten
1/2 canola oil
12 jumbo shrimp, shelled, deveined, and butterflied with tails left on
2 garlic cloves, crushed with the side of a heavy knife
3/4 cup dry white wine
3 tablespoons fresh lemon juice
1/4 teaspoon fine sea salt (or to taste)
1 tablespoon dijon mustard
3 tablespoons unsalted butter, at room temperature
2 teaspoons very finely chopped parsley
4 lemon wedges, for serving

Nutritional information

324.5
Calories
127 g
Calories From Fat
14.1 g
Total Fat
7 g
Saturated Fat
309.2 mg
Cholesterol
369 mg
Sodium
17.4 g
Carbs
1.3 g
Dietary Fiber
1.1 g
Sugars
24 g
Protein
216g
Serving Size

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Shrimp Bruno

Features:
  • Gluten Free
Cuisine:

This recipe has no shrimp in it.

  • 40 min
  • Serves 4
  • Easy

Ingredients

Directions

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Shrimp Bruno, From the Palm Restaurant, This recipe has no shrimp in it , From the Palm Restaurant


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Steps

1
Done

Place the Flour and the Beaten Eggs in Two Separate Shallow Bowls Near the Stove.

2
Done

in a 12-Inch Saute Pan, Heat the Oil Over Medium-High Heat. Dredge the Shrimp in Flour, Shaking Off the Excess. Dip Each Shrimp Into the Egg Wash, Letting the Excess Drip Back Into the Bowl For a Moment.

3
Done

Place the Shrimp, Butterflied Side Down, in the Hot Oil. Cook Undisturbed For 3 Minutes, Until Pale Golden.

4
Done

Add the Garlic and Cook For One Minute More, Stirring. (cook the Shrimp in Badges, If Nesessary to Avoid Overcrowding).

5
Done

Drain Off All but About One Teaspoon of the Cooking Oil. Add the White Wine, Lemon Juice and Salt.

6
Done

Bring to a Boil and Cook For One Minute. Transfer the Shrimp to Heated Plates and Increase the Heat to High.

7
Done

Whisk in the Mustard and Simmer the Sauce Until It Is Reduced by Two-Thirds, About 2 Minutes.

8
Done

Remove the Pan from the Heat and Swirl in the Butter, Shaking the Pan Vigorously to Bring the Sauce Together.

9
Done

Discard the Garlic and Spoon a Little Over Sauce Over Each Serving.

10
Done

Sprinkle the Edges of the Plates With Parsley, Place a Lemon Wedge on the Side, and Serve.

Avatar Of Willow Diaz

Willow Diaz

Curry aficionado known for his authentic and flavorful Indian dishes.

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