The Palm Restaurant Recipe
3 jumbo 8/10 shrimp, deveined and butterflied
2 cups of all purpose flour
2 tablespoons canola oil for saute
2 cloves of garlic, crushed
2 ounces of white wine
1 tablespoon of Dijon mustard (such as Grey Poupon)
1 tablespoon unsalted butter
3 ounces chicken stock
1/2 of a lemon
kosher salt and pepper to taste
chopped Italian parsley for garnish
Crack and whisk two eggs for an egg wash in a shallow wide bowl. Pour your 2 cups of all purpose flour into another shallow wide bowl, placing both bowls next to the stove. Dip the three butterflied shrimp in the flour, coating each shrimp completely before putting it in the egg wash. On the stovetop heat a saute pan with two tablespoons of canola oil until smoking hot. Add two cloves of crushed garlic to the pan and cook for one minute, or until the garlic begins to turn golden. Place the shrimp in the hot pan and cook undisturbed for 3 minutes or until pale golden then remove the shrimp and set aside.
Drain the pan of any excess oil. Add 2 ounces of white wine to deglaze the pan, allowing to reduce for about 2 minutes. Whisk in 1 tablespoon of Dijon mustard and 1 tablespoon of unsalted butter. When that is heated through, add 3 ounces of chicken stock. Put the shrimp back in the pan for a minute or two to marry with the sauce. Squeeze the juice from the lemon half into the pan and season with Kosher salt and pepper to taste. Place the cooked shrimp in a line on your serving plate. Strain the sauce over the shrimp and garnish with chopped Italian parsley.
Labels: The Palm Restaurant