Craig Claiborne

Shrimp and Cherry Tomatoes Provençale

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 36 raw shrimp, peeled and deveined
  • 1 cup milk
  • Salt and freshly ground black pepper

Method

  1. Put the shrimp in a bowl and add the milk. Season with salt and pepper.

  2. Take the shrimp from the bowl one by one and dip them into flour seasoned with salt and pepper.

  3. Heat the oil and butter in a skillet and cook the shrimp for two to three minutes on each side, turning once. They should be golden brown when cooked. Transfer shrimp