Shrimp: In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp
in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making
sure shrimp have plenty of room to cook. (It's important that shrimp are
not near each other or touch.) Brown them on one side, then turn and brown them
on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees
F oven to finish cooking. Meanwhile, prepare sauce.
Sauce: In a heavy saucepan, combine butter, lemon juice and garlic. Put
over medium-low heat and whisk mixture constantly until the butter is just melted
and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also
good with grilled or broiled seafood.)
Serves 3 to 4.
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