Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 lbs. shrimp, shelled & deveined
- 1/4 c. flour
- Salt & black pepper
- 8 tbsp. butter
- 2 tbsp. finely minced shallots
- 1/2 c. dry white wine
- 1 1/2 c. heavy cream
- 2 tbsp. each finely minced parsley & tarragon
- 18 skinned cherry tomatoes (can drop in boiling water 15-35 seconds, pour off water & peel tomatoes)
- 2 tbsp. lemon juice
Direcciones
- 1. Dredge shrimp in flour seasoned with salt and pepper. Heat 6 Tbsp. butter in a large skillet; cook shrimp till lightly browned on one side. Turn and brown lightly on the other. Transfer to a hot platter.
- 2. Add in shallots and 1 Tbsp. butter to skillet. Add in wine and cook, stirring around bottom and sides, till wine is almost totally evaporated.
- 3. Add in cream, parsley and tarragon and bring to a boil. Add in shrimp and cherry tomatoes; heat. Season to taste with salt and pepper. Swirl in remaining butter and lemon juice. 4 to 6 servings.
- Good company fare.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 158 | 51% |
| Total Fat 17.99g | 22% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 220mg | 9% |
| Potassium 798mg | 23% |
| Total Carbs 14.33g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.58g | 4% |
| Protein 21.51g | 34% |
