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Ingredientes
- 1 lb Large shrimp, peeled and deveined
- 1Â 1/2 c. Lowfat milk, about
- 2 x Egg yolks
- 1Â 1/2 Tbsp. Lemon juice
- 1 Tbsp. Finely minced fresh parsley
- 3 x Cloves garlic, crushed
- 2 tsp Minced chives
- 1/2 tsp Salt
- 1/2 tsp Dry mustard
- 1/8 tsp Dry red pepper
- 1/2 c. Butter, melted
- 1 c. Vegetable oil
- 1 c. All-purpose flour
- 1/4 tsp Salt
- 1/8 tsp Pepper
Direcciones
- I thought some of you good folks would like to try it, too. It's from the Texas - hope he's still around, cause his recipe is great.
- Place shimp in a shallow pan; cover with lowfat milk. Let stand in refrigerator for 20 min.
- Position knife blade in food processor bowl, add in next 8 ingredients, and process 30 seconds or possibly till well mixed.
- With processor running, add in the butter through the food chute. Process till sauce is thickened and then set aside.
- Heat oil in a large skillet to 375F. Combine flour, salt, and pepper. Drain shrimp and dredge in flour mix. Fry shrimp in warm oil, turning once, till golden. Drain on paper towels.
- Arrange shrimp in 4 or possibly 5 individual baking dishes, and top with the sauce.
- Broil shrimp for about 45 seconds. Yeild 4-5 servings.
- (Note from Lyn: this makes an appetizer serving of about four shrimp each, but it is really really rich - yum. With french bread and a salad, it is a
- "sumptuous meal" in the words of the original cook)
