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Shrimp Mediterranean

Shrimp Mediterranean
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Yield: Serves 1.

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

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  • 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


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.
Updated Tuesday, September 23rd, 2008

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