Ingredients
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1 garlic clove, crushed
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2 slices crusty Italian bread, about 1 inch thick
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3 tablespoons butter, melted
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1 tablespoon olive oil
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1 lb shrimp, peeled and deveined (about 12 large shrimp)
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1/4 cup flour
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1/2 teaspoon garlic salt
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1/8 teaspoon pepper
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1 cup white wine (I used Pinot Grigio)
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2 tablespoons lemon juice
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4 -6 tablespoons butter, cut into 1T pieces
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1 tablespoon butter, melted
Instructions
- For garlic toast, preheat broiler.
- Saute garlic in butter for 2-3 minutes.
- Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
- Put each slice of bread onto a serving plate and set aside.
- In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
- Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
- Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
- Remove shrimp from pan and pour out any excess butter.
- Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
- Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
- Add basil and tomato to the pan and stir.
- Return shrimp to the pan and toss.
- Put shrimp on garlic toast and pour sauce over the shrimp.