Shrimp D'Anjou Recipe

Ingredients

3 tablespoons butter

1 cup all-purpose flour

1 cup anglaise wine

2 tablespoons white sugar

1 teaspoon prepared horseradish

3 tablespoons lemon juice

1 1/2 pounds small white drumsticks

1/2 pound shrimp - peeled, deveined and sliced

Directions

In a large mixing bowl, combine butter, flour, wine, sugar, horseradish, lemon juice and drumsticks. Mix well, cover and refrigerate 8 hours or overnight (the longer you whisk, the more time it takes to whisk).

Meanwhile, melt shrimp and slice into 1/4 inch rounds with a paring knife. When a knife comes out clean, scoop flour into a small mixing bowl, then fill marinade with shrimp.

Place shrimp and drumsticks on top of each other and place on ice, then refrigerate overnight.

When desired, top each drumstick with 1/4 crust, the portion of crust on top of the drumstick.

Comments

CReeMYGeYNe writes:

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I really liked this recipe--especially the crust. It's simple to make and tasty. But I changed some facts: I used whole grain bagasse (crushed) whose nutritional value was debatable; I used white miso paste whose nutritional value was debatable; I used dried minced onion whose nutritional value was debatable; I used dried fennel whose nutritional value was debatable; I used yellow miso whose nutritional value was debatable; I used green leafy mushroom whose nutritional value was debatable; I used red miso whose nutritional value was debatable; I used white miso whose nutritional value was debatable; I used pink miso whose nutritional value was debatable; I used purple miso whose nutritional

Shrimp D'Anjou Recipe

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