Bite with Belkys: Shrimp Bruno by the Palm

The Chef: Michael Santacroce

The Restaurant: The Palm

The Dish: Shrimp Bruno

Ingredients:

• 1/2 cup all-purpose flour, for dredging
• 3 large eggs, well beaten
• 1/2 canola oil
• 12 jumbo (U-12) shrimp, shelled, deveined and butterflied with tails left on
• 2 large cloves garlic, crushed with the side of a large, heavy knife
• 3/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon fine sea salt, or to taste
• 1 tablespoon Dijon mustard
• 3 tablespoons unsalted butter at room temperature
• 2 teaspoons very finely chopped parsley
• 4 lemon wedges for serving

-Place the flour and the beaten eggs in two separate shallow bowls near the stove.

-In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.

-Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.

-Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding)

-Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.

-Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.

-Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.

-Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.

-Discard the garlic and spoon a little over sauce over each serving.

-Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.

The Palm Coral Gables
4425 Ponce De Leon Blvd.
Coral Gables, FL 33146
(786) 552-7256
www.thepalm.com