Thursday, May 28, 2015
SHRIMP AND CRAB FINGER
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
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.