- 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.