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Serves: 6
18 jumbo shrimp
1/2 teaspoon salt
2
tablespoons lemon juice
2 tablespoons butter
2 tablespoons chopped
shallots
2 ounces roux
1 cup dry white wine
1 pound chopped
seedless tomatoes
1 cup heavy cream
6 sprigs parsley
2 cups cooked
rice
Butterfly the unshelled jumbo shrimp. Remove the sand veins.
Rinse under cold water and drain. Sprinkle with salt and lemon juice.
Melt
butter in a skillet. Stir in the shallots and cook over low heat for 5 minutes.
Add roux and wine. Whip until smooth. Add tomatoes and cream. Simmer until
sauce is medium thick.
Arrange shrimp in a baking dish. Spoon sauce over
shrimp, dividing the sauce evenly between each shrimp.
Bake at 450 degrees
for 10 to 15 minutes. Transfer to a serving platter. Garnish with parsley.
Serve with rice.
