1 pound shrimp
3 eggs
flour for coating shrimp
salt & pepper
1 carrot
1 broccoli
1 red pepper
1 Spanish onion
4 oz. white wine
1 oz. butter


Whisk eggs in a mixing bowl.
In another bowl, place shrimp, add salt and pepper, toss to coat lightly.
Dip them into the egg then into the flour to coat.
Repeat. Let them stand in the refrigerator for 10 minutes to set.
Peel carrot and cut off root and tip then chop into medium dice.
Deseed the red pepper and cut into medium dice.
Cut stem from broccoli and with a paring knife cut broccoli into florets (tiny pieces with tops).
Peel onion and chop into 1 medium dice.
Heat sauté pan and add 1 tablespoon oil to the pan with the onions.
Let these cook for 2-3 minutes.
Meanwhile in another sauté pan, heat 2 tablespoons of oil and sauté the shrimp in batches until lightly brown.
In between doing this add the rest of the rest of the vegetables to the other sauté pan, stir and add the wine, butter and add a little more oil.
Cook over high heat for the next 8-10 minutes until vegetables soften slightly.
Once shrimp is cooked, add them to the vegetables in sauté pan, reduce the heat and gently stir the shrimp into the vegetable mixture, trying not to scrape the batter off of the shrimp.
Allow to cook another 4-5 minutes and plate.
Serves 4-6.