2 tablespoons of buttermilk (to tangify freshly squeezed or canned buttermilk, simply add a little lemon juice or vinegar)
1 tablespoon of white wine
Salt to taste
1 kilogram of raw and clean shrimp
2 tablespoons of buttermilk (to tangify freshly squeezed or canned buttermilk, simply add a little lemon juice or vinegar)
1 tablespoon of white wine
Salt to taste
1 kilogram of raw and clean shrimp
Combine the buttermilk and white wine
Season with salt
Heat over low heat and allow to simmer
Add the shrimp and let it cook slowly for about 5 minutes or until the shrimp is well pinked
Serve the shrimp with the sauce over toasted bread
Do this 6 times.
