When it’s cold in London, it can be tempting to stick to warming soups and stews when you’re cooking at home. If you’re tired of all that slow-cooking, then this recipe from The Palm London is the perfect antidote. It’s a simple but impressive dish that you can have on the table in 15 minutes.
The Belgravia restaurant is the first location in Europe for the family-owned steakhouse empire. The restaurants specialise in USDA prime 35-day aged beef and seafood dishes like broiled Nova Scotia lobster and lump crab cakes. Shrimp Bruno is one of Palm’s signature dishes and is named after a waiter in their Los Angeles restaurant back in the 1970s.
Ingredients: (For 1 serving) - 3 jumbo shrimp (raw, peeled, deveined and butterflied); flour (to dust); beaten egg; 2oz vegetable oil (for frying); 2 cloves of garlic (crushed); ½ lemon; 2oz white wine; 1 tsp Dijon mustard; 3oz chicken stock; 1 tsp of butter; salt; lemon wedge; chopped parsley.
1) Heat the oil in a shallow frying pan. Flour the shrimp, shake off the excess, and then dip in the egg wash. Sauté the prawns until they are golden brown, adding the crushed garlic near the end.
2) When the shrimp are done, remove them from the pan and drain off the excess oil. Add the juice of the lemon and the white wine to the pan and let it reduce.
3) Add the mustard and chicken stock and stir to combine. Finally, stir in the butter to complete the sauce. Season with sea salt and then strain the sauce.
4) Plate the shrimp and pour over the sauce. Garnish with the lemon wedge and chopped parsley and serve with a glass of chilled Prosecco.