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Prawns Juliano

By Chef Hans Kruger, Corsair

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• 8 Alaska shrimp, under 15 count
• 2 eggs
• ½ cup grated fresh parmesan cheese
• flour
• lemon juice & ½ fresh lemon
• salt and pepper
• ½ cup white wine
• 1 clove chopped garlic
• 1 ounce heavy cream
• 2 ounces soft butter

Peel and butterfly shrimp. Season with salt and pepper and lemon juice. Dust the shrimp with flour, shake off excess, then dip into eggwash (eggs and parmesan cheese). In saute pan; add butter and oil, over medium heat. Gently place shrimps into pan and fry on both sides until brown, about three to four minutes. Remove shrimps from pan and place on plate.

Saute garlic, then add the juice of 1/2 fresh lemon and white wine. Reduce to syrupy consistency. Add the cream and reduce by half. Pull pan from heat and mix soft butter (not melted butter). Pour sauce over shrimps and serve .

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About the chef: Renowned for its wine selection and Continental Cuisine, the Corsair is located downtown Anchorage. In addition to its excellent food and wine, patrons credit the personality of owner Hans Kruger and the attention to service of its 20 person staff as the real attractions to the restaurant. Web site