Shrimp Francese

By á-41955

Ingredients

• 1 pound large raw shrimp (14 to 16), peeled and deveined, tails on
• 3 large eggs (beaten)
• 1/2 cup grated Parmesan cheese (preferably on a Microplane)
• 1/2 cup all-purpose flour (for dredging)
• 1/2 cup chicken broth
• 1/2 cup white wine
• 2 lemons (1 juiced and 1 sliced)
• 1 tablespoon extra-virgin olive oil (plus more as needed)
• 1 tablespoon unsalted butter (plus more as needed)
• 1/4 cup fresh flat-leaf parsley leaves (packed )

Details

Adapted from pinterest.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 ½ 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.