Wednesday, April 21, 2010

Tyler Florence's sauteed shrimp



Ingredients:

1/2 cup flour
sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

7 comments:

Priya April 21, 2010 at 8:19 AM  

Mouthwatering sauteed shrimps, looks fabulous..

Padma April 21, 2010 at 3:58 PM  

Looks yummy and nice click too.

Mary April 23, 2010 at 8:44 AM  

I am so pleased you paid my blog a visit. I hope you'll visit with us often. Your shrimp look really, really good. Tyler Florenece's recipes are among the best. I hope you both are having a great day. Blessings...Mary

Az April 23, 2010 at 9:53 AM  

Very nice space!!! The click is great but I am not a fan of shrimp... :( Thanks for visiting my blog.. hope to see you there often

Malar Gandhi April 23, 2010 at 11:55 AM  

I love shrimps in all forms, this is such a mouthwatering preparation, love it.

s April 25, 2010 at 10:00 PM  

looks delish. I do have some shrimps this sounds like a simple yet elegantly delicious way to use them up..thanks for sharing...

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