Large prawns that are dusted with flour then fried in hot oil. They are then heated until just warm in a simmering sauce of reduced white wine and lemon juice.
I made this twice. The first time I followed the recipe exactly and it was very good. The second time, I didn't flour the shrimp and I thought it was even better. Thanks for sharing your wonderful recipe. - 30 Aug 2003 (Review from Allrecipes USA and Canada)
This recipe is delicious!! For those that said the flour made it gooey - next time don't use so much flour. Just barely coat the shrimp and shake off excess. Nummy!! - 18 Apr 2003 (Review from Allrecipes USA and Canada)
My husband and I thought this recipe was great! However, next time, we will not add the floured shrimp back into the sauce but rather pour the sauce mixture overthe floured shrimp just before serving to prevent the shrimp becoming gluggy - 22 Jan 2008 (Review from Allrecipes USA and Canada)