Posted by: marthabernie | July 12, 2014


This is a great dish to serve with rice or rice pilaf.


1 pound large shrimp, peeled and deceined, tailes 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, one juiced and one sliced

1 tablespoon olive oil, plus more as needed

1 tablespoon unsalted butter

1/4 cup packed fresh flat leaf parsley leaves

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. H Heat a large skillet over medium 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.

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