SLOW-ROASTED JUMBO SHRIMP SAUTEED WITH GARLIC-HERB BUTTER

Johnson City Press Newspaper

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Ingredients

2 2 2 sticks butter, softened
2 2 2 cloves garlic, minced
Dash Dash of Tabasco
2 2 2 dashes Worcestershire sauce
Pinch Pinch white pepper
1 of 1 lemon
1/2 1/2 1/2 C. chopped fresh parsley (or other fresh herbs such as thyme or dill)
1 1 1 egg, beaten
1/2 1/2 1/2 C. milk
1/2 1/2 1/2 C. all-purpose flour
2 2 2 T. butter
16 16 16 jumbo shrimp, peeled, deveined and butterflied
to a small bowl, mix beaten egg with milk to make an egg wash.
●Place flour in another bowl.
●Heat butter in a sauté pan over medium heat.
●Double-bread the shrimp, by dipping them into the egg wash, then dredging in the flour, then repeating this process.
to the butter in the pan is hot, sauté shrimps until golden brown on one side. Place shrimp on a cookie sheet browned-side up. When all the shrimp are browned, the shrimp can be refrigerated until you are ready to eat.
to 275 time, preheat oven to 275 degrees.
to 5 to 8 place a pat on each shrimp. Place cookie sheet with shrimp in oven just long enough for the butter to melt and be soaked up into the double-breaded shrimp, about 5 to 8 minutes.
●Note: To butterfly shrimp, split down the center, cutting almost but not completely through, then open halves out flat.

Servings 4

●Serve with rice or couscous and fresh, julienne-cut cooked vegetables. (He recommends sugar snap peas), and garnish with lemon slices, if desired.