• 12 Jumbo Shrimp
  • 1 cup White Wine
  • ½ lb. Butter
  • 1 tablespoon Chopped Garlic
  • 1 tablespoon Chopped Fresh Parsley
  • Juice of 1 Lemon
  • ½  teaspoon Chicken Base
  • ½ teaspoon Shrimp Base
  • *Roux to thicken

In a medium sized frying pan, over medium high heat, combine the wine, garlic, butter and lemon.  Bring to a soft boil allowing the butter to melt completely.  Add the shrimp and bases and cook shrimp until pink in color, turning once.  (Approx. 2-3 minutes on each side).  Add the parsley.  Add roux to thicken sauce to desired thickness.  Transfer to serving dishes and coat with sauce.  Eat hot.

Serves 4

*Roux consists of cooking together a fat and a flour.  Generally butter is the fat and is used in equal amounts to the flour.  Melt the butter in a pan over low heat.  Stir in the flour until smooth. Cooked roux should be moist but not greasy.

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