a SRV InfoTech initiative
Dont have an account Sign Up
Dont have an account Sign Up
Dont have an account Sign Up
Dont have an account Sign Up
myKit is a brand new venture for all your domestic needs. Let's start with us.
Get StartedAlready have an account Sign In
A One Time Passcode has been sent to your Mobile Number
myKit is a brand new venture for all your domestic needs. Let's start with us.
Get Started
Heat A Heavy Steel Or Cast-Iron Skillet Over Medium-High Heat. Brush Both Sides Of Each Filet With 1 Tablespoon Olive Oil, And Sprinkle With Salt. Gently Place The Filets Into The Hot Skillet, And Cook Until They Start To Become Firm And Are Reddish-Pink And Juicy In The Center, About 3 To 4 Minutes Per Side. An Instant-Read Thermometer Inserted Into The Center Should Read 130 Degrees F (54 Degrees C). Set The Filets Aside To Rest, Covered Loosely With Foil. Melt 2 Tablespoons Butter With 2 Tablespoons Of Olive Oil In The Skillet Over Medium Heat Until The Foam Subsides From The Butter. Cook And Stir The Shallot And Garlic Until Tender, About 2 Minutes. Pour In The Wine, And Cook And Stir Until The Wine Reduces By Half, About 3 Minutes. Stir In The Shrimp, Cream, 1 Tablespoon Of Butter, And A Pinch Of Salt And Pepper To Taste. Cook And Stir Until The Sauce Is Thickened And Velvety And The Shrimp Are Pink, About 2 Minutes. To Serve, Place Filets On Serving Plates, And Top
Help Center
Rizwana 
