Stuffing for pancakes with stewed shrimp in wine and lemon juice – A detailed recipe for cooking. Share with friends: 
Food photography: Kon Pulos Time: – Difficulty: easy Servings: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 600 gr peeled sea shrimp, cut each lengthwise into two parts
- 2 tbsp. l (30 gr.) Butter
- 1 strip of lemon peel
- 2 sprigs of tarragon
- Juice of one lemon
- 1/2 tbsp. (120 ml.) White wine
- Parsley
Recipes with similar ingredients: shrimp, lemon zest, lemon juice, tarragon, white wine, parsley
Recipe preparation:
- Heat the butter in a pan to a moderately high temperature. Add shrimp, lemon zest, tarragon, salt and pepper. Fry the shrimp for 3 to 4 minutes. Add juice lemon and wine, continue cooking for another 1 minute. Remove pan from slabs; mix 4 tbsp. l (60 gr.) Butter and a little parsley leaves. Recipe for unsweetened buckwheat pancakes
