Seafoods Bountyprinted page 43
SHRIMPS SAUTE "COVE"
Steve H. Schoeman, Sous-Chef, The Cove Restaurant, Los Angeles, California
Serves 4
Ingredients
- 24 Large SHRIMPS (peeled and split)
- 1/2 cup FLOUR
- 3 oz. BUTTER
- 1 LEMON (squeeze)
- 1/2 tsp. SALT
- 1 pinch PEPPER
- 1/2 tsp. ACCENT
- 1 bunch CHIVES (chopped).
Method
- Method of Preparation: Peel and split the SHRIMPS. While butter heats in aluminum pan, flour SHRIMPS. Shake excess FLOUR off, put in hot BUTTER and saute till light brown. Add SALT, PEPPER, ACCENT, CHIVES and LEMON JUICE. Mix well and serve hot. Serves 4.