Festive, exotic, and aromatic. The delicate sauce is flavorful but does overpower the shrimp. This recipe can easily be increased to yield more servings. –Peg Leg Inn, Rockport, Massachusetts
Yield:
Serves 1.Ingredients
2 ounces corn oil
7 medium-sized shrimp, peeled, deveined, tails removed
1/4 cup flour
1/2 teaspoon capers
1/2 tomato, cut into large dice
3 artichoke hearts, cut in half
1/4 teaspoon Herbs de Provence
Dash lemon juice
Dash Tabasco sauce
1 ounce sauterne
1-1/2 ounces butter
Instructions
In a medium-sized pan; heat oil. Coat shrimp with flour, shake off excess, and sauté shrimp only until they are just cooked (approximately 3 minutes). Remove from heat, drain off oil, and add capers, tomato, artichoke hearts, herbs, lemon juice, and Tabasco sauce. Place over high heat, add the sauterne, and allow boil. Add butter to the pan, moving on the heat constantly until the butter becomes creamy. Place in a small dish and serve at ice. Sprinkle with chopped parsley.
