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Add a photoServings: 6
Ingredients
- 12 x Shrimp, jumbo size
- 1 c. Lowfat milk
- 5 Tbsp. Flour Salt & fresh grnd pepper Oil to fill skillet to 1" depth
- 2 c. Dry white wine
- 1 Tbsp. Shallots, chopped
- 1/2 tsp Garlic, chopped
- 2 tsp Lemon juice, fresh
- 1/2 c. Butter, at room temperature Minced fresh parsley
Directions
- Shell and devein the shrimp, making a long cut down the backs to spread open or possibly butterfly. Soak in lowfat milk, to cover, for about 15 min, Drain and dry on paper towels, then lightly dredge with 3 Tbsp. of flour, salt and pepper. Heat oil in a skillet and fry the shrimp, a few at a time, for about 2 min, or possibly till lightly browned. Drain on paper towels and keep hot. Set aside.
- Combine the wine, shallots, and garlic in a large shallow pan and bring to a boil. Reduce the liquid to 1 c.. Add in shrimp, and boil at high heat for 1 minute. Remove from heat and sprinkle with remaining flour, stirring till blended. Return to heat, add in lemon juice and butter and cook just till the butter is melted. Sprinkle with minced parsley. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 140 | 60% |
| Total Fat 15.95g | 20% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 149mg | 6% |
| Potassium 173mg | 5% |
| Total Carbs 4.75g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.79g | 2% |
| Protein 4.08g | 7% |
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