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Fish


�1 pound large shrimp, shell on, deveined
�3/4 cup clarified butter (about 1 1/2 sticks clarified)
�1 head garlic, peeled and chopped
�3/4 cup flour
�2 tablespoons paprika
�1/2 teaspoon cayenne
�1/4 cup dry white wine (I use shaoxing, chardonnay and a splash of mirin )
�1 teaspoon fish sauce (optional)
�1-2 teaspoon sea salt (2 if not using fish sauce)- Omit if you use Shaoxing and fix sauce)
�1 lemon, cut into slices or wedges and scallions for garnish.
�optional, 1 tsp grated ginger 1-2 diced thai chiles (to taste)

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Check that the shrimp have been deveined. Combine the flour, paprika, and cayenne pepper in a dish. Toss the shrimp in the flour mixture to coat. (There will be flour leftover.) Heat a large skillet over medium heat. Add the clarified butter and garlic (and chile and garlic if using). Cook for a minute or two, then add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side. If Shrimp cant fit in a layer do it in batches, removing after cooked and add back prior to the next step. With all shrimp in pan, add the white wine and salt if using. Cook for a minute or two. Squeeze a bit of fresh lemon juice over the shrimp. Serve with a side of white rice,scallions and a lemon wedge, or over a salad.

Excellent