Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Butter |
1½ teaspoon | Crushed garlic |
\N \N | Flour |
24 larges | Shrimp; peeled, deveined |
⅔ cup | White wine |
1 tablespoon | Chopped parsley |
\N \N | Cooked rice; to serve 4 |
Saute garlic in butter. Dust shrimp with flour, add to garlic and saute for a few minutes on each side. Then, add wine and parlsey. Cook 2 minutes longer. Place 6 shirmp on each plate in a bed of cooked rice. Spoon the wine sauce over the shrimp.
NOTES : formatted for Mastercook by Bob b1744@...