Antoine's Shrimp Mariniere Recipe
Ingredients
| Raw shrimp | 1 1/2 Pound | |
| White wine | 2 Cup (16 tbs) | |
| 2 minced shallots or 1/4 cup minced onion | ||
| 1 cup oyster water, fish stock or chicken broth | ||
| Parsley | 1 Tablespoon, chopped | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Juice 1/4 lemon | ||
| Egg yolks | 2 | |
| Light cream | 1/2 Cup (16 tbs) | |
| Toast points | ||
Directions
Shell shrimp and remove the black vein.
Combine wine, shallots (or onion), and oyster water; bring to the boiling point and add shrimp.
Simmer 15 minutes.
Melt the butter and blend in the flour making a thick roux.
Add 3/4 cup of stock the shrimp have been cooked in.
Cook, stirring constantly until mixture thickens.
Add shrimp; cook 10 minutes.
Add lemon juice.
Beat egg yolks; add cream.
Add hot shrimp mixture, stirring constantly.
Combine wine, shallots (or onion), and oyster water; bring to the boiling point and add shrimp.
Simmer 15 minutes.
Melt the butter and blend in the flour making a thick roux.
Add 3/4 cup of stock the shrimp have been cooked in.
Cook, stirring constantly until mixture thickens.
Add shrimp; cook 10 minutes.
Add lemon juice.
Beat egg yolks; add cream.
Add hot shrimp mixture, stirring constantly.
Chef
