Shrimp mariniere: a fresh twist to a classic recipe
For years, our friend Anne has invited us to spend a few days at her coastal haven in San Felipe, Baja California. We finally accepted her generous offer as
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Ingredients
- 2 tablespoons (30g) butter, ideally unsalted
- 3 spring onions sliced, including both white ends and green tips
- 4 cloves garlic, sliced
- 2 tablespoons (15g) all purpose flour
- ½ cup (115ml) chicken or vegetable stock, ideally reduced salt
- ½ cup (115ml) dry white wine, such as sauvignon blanc
- ½ cup (115ml) water
- 1 tablespoon of lemon juice
- 1 dried bay leaf
- 1 pound (500g) shrimp, large size if possible, peeled and deveined
- ¼ cup (15g) fresh flat leaf parsley, chopped (optional)
- Salt to taste
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