Shrimp Francese

By donzelle

Ingredients

• 1 lb large shrimp (14 - 16), peeled and deveined, tails on
• 3 large eggs, beaten
• 1/2 cup finely grated parmesan cheese
• All purpose flour for dredging
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 lemons, 1 juiced and 1 sliced
• 1 TBS EVOO, plkus more as needed
• 1 TBS unsalted butter
• 1/4 cup fresh flat-leaf parsley leaves

Details

Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.

Whisk together broth, wine and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed until golden, about 1 1/2 minutes on each side. Transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley and pour over shrimp. Serve immediately.