Wednesday, June 29, 2005
Bite with Belkys: Shrimp Bruno by the Palm
Some like 'em raw, some like 'em with cocktail sauce...But how about putting a whole "new spin" on shrimp? Time to grab a bite with Belkys
The Chef: Michael Santacroce
The Restaurant: The Palm
The Dish: Shrimp Bruno
- 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.
FOR MORE INFORMATION:
The Palm Coral Gables
4425 Ponce De Leon Blvd.
Coral Gables, FL 33146