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Poached Fish With White Buiter Sauce Fish/SeafoodFerguson Jr., J. Carl
Seafood Easy Fish/SeafoodWoods, Mrs. John S.
Tuna Loaf Fish/SeafoodPeterson, Mrs. A. L.
Scampi - No.1 Fish/SeafoodAnonymous
Scampi - No.2 Fish/SeafoodAnonymous
Scampi - No.3 Fish/SeafoodAnonymous
Scampi - No.4 Fish/SeafoodAnonymous
Perfect Scalloped Oysters Fish/SeafoodShannon, Millie
Crab And Rice In Sea Shells Fish/SeafoodMonroe, Vivian
Rubio's Shrimp Quesadillas Fish/SeafoodJancsi, Carol
Lomi Lomi Salmon Fish/SeafoodJancsi, Carol
Honey Grilled Shrimp Fish/SeafoodFerguson, Dave
Butterfly Pasta With Smoked Salmon And Asparagus Fish/SeafoodJancsi, Carol
Shrimp Scampi Fish/SeafoodFerguson, Dave
Kitchen Hints Kitchen TipsFerguson, Dave
12 Tasty Substitutions When Cutting Carbs Kitchen TipsFerguson, Dave
How To Boil Eggs Perfectly Every Time Kitchen TipsFerguson, Dave
Homemade Baking Mix (diy Bisquick) Kitchen TipsFerguson, Dave
More Kitchen Tips Kitchen TipsFerguson, Dave
Pan Bagné - Bathed Bread LunchFerguson, Dave
Full Page 4 x 6 5 x 7

2 lbs. large shrimp
1/4 c. olive oil
1/4 c. butter
2 cloves garlic
4 T. chopped parsley
1/4 c. flour
Sauce:
2 T. butter
2 T. flour
1/2 t. pepper
1 t. lemon juice
1 c. hot water
2 T. white wine

Wash and shell shrimp and remove veins. Wash again in cold water. Dry. Dust with flour. Put oil and butter in flat baking dish and heat under low heat in broiler until butter is melted. Add shrimp and broil under low heat for 8 minutes. Add sauce, stir to coat and broil under high heat for 2 to 3 minutes.
To make sauce: Melt butter. Add flour, pepper, lemon juice, hot water and white wine.
Bring to boil stirring constantly, and cook 5 minutes. Add 5 T. butter and stir until melted. Just before pouring over shrimp, add garlic and parsley.

Serves
Keywords: seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by  Anonymous     Added: February 11, 2007 by deebeeeff     Last Updated: June 21, 2015
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