Yield: 2 Servings
Categories: Italian, Shellfish
1 lb De-tailed, butterfly Shrimp 1 Stick margarine 1 tb Olive oil 4 Cloves minced garlic 1 1/2 tb Flour 3/4 c Chicken broth 1 Juiced lemon 1/4 c Chicken broth 1/2 c Dry white wine Flakes parsley Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while. Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan. The gradually add the remaining chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real lemon), and wine. Sprinkle with parsley flakes before serving over rice.