Yield: 2 servings
Measure | Ingredient |
---|---|
1 pounds | De-tailed, butterfly |
\N \N | Shrimp |
1 \N | Stick margarine |
1 tablespoon | Olive oil |
4 \N | Cloves minced garlic |
1½ tablespoon | Flour |
¾ cup | Chicken broth |
1 \N | Juiced lemon |
¼ cup | Chicken broth |
½ cup | Dry white wine |
\N \N | Flakes parsley |
Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while. Meanwhile, combine flour and ¾ cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan. The gradually add the remaining chicken broth, lemon juice (use 2½ Tbsp juice if not using a real lemon), and wine. Sprinkle with parsley flakes before serving over rice.