Shrimp Longhi

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon butter, melted
• 1 garlic clove, crushed
• 2 slices crusty italian bread, about 1 inch thick
• 3 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deveined (about 12 large shrimp)
• 1/4 cup flour
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 cup wine (i used pinot grigio)
• 2 tablespoons lemon juice
• 4 -6 tablespoons butter, cut into 1t pieces
• 1/4 cup fresh basil, minced
• 1 tomato, seeded and diced

Recipe

• 1 for garlic toast, preheat broiler.
• 2 saute garlic in butter for 2-3 minutes.
• 3 dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
• 4 put each slice of bread onto a serving plate and set aside.
• 5 in the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
• 6 mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
• 7 place shrimp in a single layer in butter/olive oil mixture. saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
• 8 remove shrimp from pan and pour out any excess butter.
• 9 return pan to heat and deglaze with wine; reduce wine for 2 - 3 minutes then add lemon juice.
• 10 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.
• 11 add basil and tomato to the pan and stir.
• 12 return shrimp to the pan and toss.
• 13 put shrimp on garlic toast and pour sauce over the shrimp.