Shrimp Meuniere Recipes

SHRIMP MEUNIERE

Steps:

• In large covered skillet, slowly melt butter over medium-low heat.
• Add vegetables, garlic puree' salt, pepper, cayenne pepper and Worcestershire sauce.
• Simmer for approximately 30 minutes or until vegetables are soft, stirring occasionally.
• Dissolve cornstarch in wine.
• Blend mixture into vegetables.
• Add shrimp, cover and simmer 5 to 10 minutes.
• Serve immediately.

JULIA'S SOLE MEUNIERE

Steps:

• Season the fish with salt and pepper and turn in flour, shaking off excess.
• -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
• -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
• -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.

SHRIMP MEUNIERE

Steps:

• Heat the butter and add the shrimp cooking long enough to heat through thoroughly.
• Remove to a hot platter.
• Add lemon juice to the butter and the parsley.
• Season with the salt and pepper to taste.
• Pour this over the shrimp on the platter. Serve.