Shrimp Bruno

Name: Shrimp Bruno
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/2 cup all-purpose flour, for dredging; 3 large eggs, well beaten; 1/2 canola oil; 12 jumbo shrimp, shelled, deveined, and butterflied with tails left on; 2 garlic cloves, crushed with the side of a heavy knife; 3/4 cup dry white wine; 3 tablespoons fresh lemon juice; 1/4 teaspoon fine sea salt (or to taste); 1 tablespoon Dijon mustard; 3 tablespoons unsalted butter, at room temperature; 2 teaspoons very finely chopped parsley; 4 lemon wedges, for serving

Submitted by Brookelynne26

"From the Palm Restaurant"

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Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ cup all-purpose flour, for dredging
3 large eggs, well beaten
¹⁄₂ canola oil
12 jumbo shrimp, shelled, deveined, and butterflied with tails left on
2 garlic cloves, crushed with the side of a heavy knife
³⁄₄ cup dry white wine
3 tablespoons fresh lemon juice
¹⁄₄ teaspoon fine sea salt (or to taste)
1 tablespoon Dijon mustard
3 tablespoons unsalted butter, at room temperature
2 teaspoons very finely chopped parsley
4 lemon wedges, for serving

directions

Place the flour and the beaten eggs in two separate shallow bowls near the stove.
In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
Discard the garlic and spoon a little over sauce over each serving.
Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.

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Reviews

This recipe has no shrimp in it.

lotusland

RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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