Shrimp Francese

School is back in session.

Football season is starting soon.

And before you know it, the holidays will be here.


Speaking without prevarication, I am exceptionally elated about all three statements 🙂

One year ago: Chocolate S’More Pie

Shrimp Francese – adapted from Tyler Florence

1 lb. shelled de-veined shrimp
All-purpose flour, for dredging
Freshly ground black pepper
2large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Put some flour in a shallow platter and season with a fair amount of pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.Dredge the shrimp in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the shrimp and fry for 2 minutes on each side until golden, turning once. Remove to a platter in a single layer to keep warm.Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Reduce the heat to medium-low and return the shrimp to the pan; simmer gently for a minute or two to heat the shrimp through. Season with pepper and garnish with chopped parsley before serving.

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