Josh's Shrimp At the Drawbridge Inn
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
butter
|
|
| 1 ½ | teaspoons |
all-purpose flour
garlic, crushed |
|
| 24 | large |
shrimp
peeled, deveined |
|
| ⅔ | cup |
white wine
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
rice
cooked to serve 4 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
butter
|
|
| 7.5 | ml |
all-purpose flour
garlic, crushed |
|
| 24 | large |
shrimp
peeled, deveined |
|
| 158 | ml |
white wine
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
rice
cooked to serve 4 |
*
|
Directions
Sauté garlic in butter.
Dust shrimp with flour, add to garlic and sauté 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.
