Shrimp Sauté with Garlic and Lemon

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is actually a version of fish à la meunière (which means “Miller’s wife’s style” in French). This refers to the fact that fish fillets are usually coated with flour (hence “miller”) before cooking. Then, in the same pan, a quick sauce is made with butter, lemon, and parsley. This is one of the simplest and tastiest ways to cook any type of seafood. The shrimp don’t need to be floured, so the sauce is lighter and “cleaner” tasting.