Description
"Shrimp Bordelaise" For those who like shrimp (and who doesn't?) I propose to draw attention to this dish. The shrimp turn out very fragrant and tasty, with a crispy tails.
Ingredients
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Shrimp
1 kg
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Butter
2 Tbsp
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Carrots
1 piece
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Red onion
1 piece
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Garlic
1 tooth
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Greens
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Salt
-
Dry white wine
120 ml
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Cognac
50 ml
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Flour
1 Tbsp
Cooking
To thaw the shrimp.
Pour over boiling water and cleaned, leaving tails. Fry for 1-2 minutes until crispy tails.
Chop the carrots into strips and onions diced.
Melt the butter in a frying pan and
put it in the carrots, onion, garlic and herbs.
Fry on low heat for 10 minutes, stirring occasionally.
Add shrimp, salt,
wine
cognac. To perechat. Increase the heat to mixture boils.
Reduce heat and cook shrimp about 3 minutes, occasionally shaking the pan. If shrimp are very large, while sautéing a little boost.
Spread shrimp on a plate. Add the fire and boil down liquid to half the original volume.
Thoroughly mix flour with butter and add to liquid. Mix shrimp with sauce and serve.
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