Margarita shrimp with fettuccine - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Uncooked shrimp, peeled, deveined |
| ½ | cup | Tequila |
| 3 | tablespoons | Fresh lemon juice |
| 2 | Eggs | |
| 2 | tablespoons | Water |
| ¼ | cup | Olive oil |
| All purpose flour | ||
| ½ | cup | (1 stick) unsalted butter |
| 3 | Thin lemon slices | |
| 4 | Green onions, chopped | |
| 2 | teaspoons | Minced peeled fresh ginger |
| 2 | teaspoons | Minced garlic |
| 1 | teaspoon | All purpose flour |
| 1 | cup | Dry white wine |
| 6 | ounces | Fettuccine |
| Chopped firesh dill | ||
Directions
Mix shrimp, tequila and lemon juice in medium bowl. Cover and refrigerate 2 hours. Drain shrimp.
Whisk eggs and 2 T water in medium bowl. Season with salt and pepper.
Heat oil in heavy large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until pink and cooked through, about 2 minutes per side.
Transfer shrimp to plate lined with paper towels and drain. Discard oil in skillet.
In same skillet, melt ¼ C butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in 1 t flour. Gradually mix in wine; boil until reduced to glaze, about 2 minutes. Add ¼ C butter and whisk until melted.
Discard lemon. Return shrimp to skillet and heat through.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Divide pasta between plates.
Top with shrimp. Pour sauce over. Sprinkle with dill and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>