Antoine's Shrimp Mariniere
|Raw shrimp||1 1⁄2 Pound|
|White wine||2 Cup (32 tbs)|
|Shallots/1/4 cup minced onion||2 , minced|
|Oyster water/Fish stock / chicken broth||1 Cup (16 tbs)|
|Parsley||1 Tablespoon, chopped|
|Lemon juice||1 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
Shell shrimp and remove the black vein.
Combine wine, shallots (or onion), and oyster water; bring to the boiling point and add shrimp.
Simmer 15 minutes.
Melt the butter and blend in the flour making a thick roux.
Add 3/4 cup of stock the shrimp have been cooked in.
Cook, stirring constantly until mixture thickens.
Add shrimp; cook 10 minutes.
Add lemon juice.
Beat egg yolks; add cream.
Add hot shrimp mixture, stirring constantly.