|1 pounds||Large (8-count) shrimp; shelled and deveined|
|2||Eggs; well beaten|
|¼ cup||Dry Marsala wine|
1. Dip each shrimp in the flour, then in the beaten eggs. Repeat this procedure once more and lay the shrimp out on waxed paper. 2. Pour enough peanut oil into a saute pan to cover the bottom. Heat over medium heat.
3. Add the shrimp and saute slowly until golden brown. Reduce the heat and add the butter. When melted, add the Marsala. Squeeze the lemon juice over, cover, and simmer for 3 to 4 minutes. A dash of Amaretto di Saronna may be added with the Marsala for a sweeter flavor.
NORTH SCOTTSDALE RD., SCOTTSDALE DISH PART OF HOT ANTIPASTO TRAY From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .
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