Ingredients
-
1/2
-
3
-
1/2
-
12
-
2
-
3/4
-
3
-
1/4
-
1
-
3
-
2
-
4
-
-
-
Directions
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. |
