Thursday, May 28, 2015



4  tablespoons canola oil
40 large fresh shrimp, peeled and deveined
2 cup dry white wine
40 large crab fingers or crab claws
150 g  unsalted butter, cut into pieces
6 tablespoons finely chopped fresh parsley
4-5  tablespoons fresh lemon juice
Kosher salt
Freshly ground white pepper


1. Heat oil in skillet over medium heat. Add shrimp, and cook 2 minutes on each side. Transfer shrimp to a plate.
2. Add white wine to skillet, stirring with a wooden spoon to loosen any bits stuck to bottom of pan. Bring mixture to a boil. Cook 5 to 7 minutes or until mixture is reduced by half. Add reserved shrimp and crab claws to skillet. Cook 1 to 2 minutes or until thoroughly heated.
3. Remove pan from heat, and stir in butter, 1 piece at a time. Stir in parsley and lemon juice. Season to taste with salt and pepper.

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