Pancake filling with stewed shrimp in wine and lemon juice

Ingredients:

• 600 g peeled sea shrimp, cut each lengthwise into two pieces
• 2 tbsp (30 g) butter
• 1 strip of lemon zest
• 2 sprigs of tarragon
• Juice of one lemon
• 1/2 cup (120 ml) white wine
• Parsley

Preparation:

1. Heat the butter in a frying pan over medium-high heat. Add the shrimp, lemon zest, tarragon, salt, and pepper. Cook for 3 to 4 minutes. Add the lemon juice and wine and continue cooking for another minute. Remove the pan from the heat; stir in 4 tablespoons (60 g) of butter and a few parsley leaves.
   
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