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

JUMBO SHRIMP CAP FERRAT

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.


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