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Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

2 1/4 pounds medium fresh shrimp
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
3 beaten eggs
3 ounces flour
2 cups fresh bread crumbs
canola oil for frying
1 bunch fried parsley
6 ounces remoulade sauce (recipe below)

Shell and devein shrimp. Rinse under cold water and drain. Butterfly the shrimp. Season with salt, pepper and lemon juice. Marinate for 1/2 hour or more.
To bread shrimp, dip each shrimp in flour and egg, and in bread crumbs.
Deep fry for 2 to 4 minutes, according to size. Arrange on a platter covered with a white cloth napkin. Surround with the fried parsley. Serve sauce separately.

1 1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon chopped pickles
1 anchovy fillet, chopped
1 teaspoon chopped tarragon
1 teaspoon chopped shallots
1 tablespoon chopped parsley
1 teaspoon prepared mustard

Combine all ingredients together. Serve cold.

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