Recipe Provided By: Chef Walter Staib of City Tavern
Ingredients:
2 1/4 cups all-purpose flour
3 eggs, beaten
2 1/4 cups whole milk
1 1/2 tablespoons clarified butter or olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 tablespoon stemmed and finely chopped fresh thyme
1 tablespoon finely chopped fresh chives
Pinch of freshly grated nutmeg
Pinch of salt
Pinch of freshly ground white pepper
8 tablespoons (1 stick) butter
6 (1-inch-thick) slices Sally Lunn Bread
1 clove garlic, minced
1 small shallot, minced
11/2 pounds extra-small shrimp
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup Béchamel Sauce, warmed
2 tablespoons chopped fresh parsley, for garnish
Directions:
- In a large mixing bowl, whisk together the flour, eggs, milk, clarified butter, basil, parsley, thyme, chives, nutmeg, salt, and pepper.
- Heat 6 tablespoons of the butter in a large skillet over medium heat. Dip the bread slices into the batter and place in the pan, cooking until both sides are well browned, about 3 minutes per side. Remove and keep warm.
- Heat the remaining 2 tablespoons butter in a separate pan over medium heat. Add the garlic and shallot and sauté for 3 to 5 minutes, until translucent. Add the shrimp and sauté for 3 to 5 minutes, until it is completely pink.
- Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Cook for 3 minutes, until the wine is reduced by half.
- Stir in the Béchamel Sauce and remove from the heat.
- Cut a 2-inch-diameter round hole from the center of each piece of bread and place on individual plates. Spoon the shrimp into the holes and over the bread and garnish with parsley.
