Pancake filling with stewed shrimp in wine and lemon juice
Votes: 1
Time: --
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pancake filling with stewed shrimps in wine and lemon juice - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g peeled sea shrimp, cut each lengthwise into two pieces
- 2 tbsp (30 g) butter
- 1 strip of lemon zest
- 2 sprigs of tarragon
- Juice of one lemon
- 1/2 cup (120 ml) white wine
- Parsley
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Cooking the dish according to the recipe:
- Heat the butter in a frying pan over medium-high heat. Add the shrimp, lemon zest, tarragon, salt, and pepper. Cook for 3 to 4 minutes. Add the lemon juice and wine and continue cooking for another minute. Remove the pan from the heat; stir in 4 tablespoons (60 g) of butter and a few parsley leaves.
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