in Italy

Shrimp in lime and egg sauce

updated

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Ingredients for 4 servings:

  • 250 g shrimp(s), raw, fresh or frozen
  • 1 tbsp butter
  • Salt
  • 50 ml dry white wine
  • 2 m.-sized eggs
  • 30 g Parmesan, freshly grated
  • 1 lime(s), untreated, juice and zest
  • salt and pepper
  • some oregano, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Fish course in the Brunetti menu

Prepare the shrimp and pat dry. In a bowl, whisk the eggs with the spices and add the Parmesan cheese. Sauté the garlic in butter, add the shrimp and salt. Deglaze with the wine. Remove the shrimp and set aside. Stir the lime juice into the egg and cheese mixture. Then gently stir the shrimp stock into the egg mixture. Return to the pan and heat briefly again; do not boil. Serve with the shrimp garnished with the lime zest. As an appetizer, this recipe serves 4 people. Served with pasta, it makes a lovely main course for 2 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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