Source: Gary Rawson, General Jackson Showboat
1/2 pound large shrimp
1/4 pint clarified butter
2 tablespoons chopped garlic
1/2 cup flour
1/4 cup white wine
Fresh chopped parsley
Sauté garlic in clarified butter. Dredge shrimp in flour and add to pan, turning occasionally. Glaze with white wine and simmer until reduced and thickened. Add chopped parsley and salt and pepper to taste.