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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Fracaise Recipe

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This recipe for Shrimp Fracaise is from Alana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 jumbo shrimp cleaned
2 med eggs beaten
flour
4 oz of margarine or butter
juice of 2 lemons
1/2 tsp of chopped fresh garlic
2 tbspn of dry white wine
1/2 cup of light chicken stock
1 tspof chopped fresh parsley
salt and pepper to taste
Directions:
Directions:
Dredge shrimp in flour and dip in egg. Cook the shrimp in a skillet over medium heat with margarine and galic. Add wine next and lemon juice until shrimp are pink and curled almost cooked. Cook an additional minute Add chickken stock and parsley. Cook until liquid is reduced Then season to taste.
Number Of Servings:
Number Of Servings:
2 to 3 servings
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This is a tastey shrimp dish that is not too lemony but delicious over angel hair pasta or rice.

 

 

 

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