artk1's Recipe

Shrimp Francese

Category: Recipes

1 lb large shrimp, peeled and deveined (tails can be left on for presentation)
3 large eggs, beaten
1/2 cup finely grated pecorino romano cheese
all purpose flour for dredging
1/2 cup chicken broth
1/4 cup dry white wine
Juice of 1 lemon
2 tbs extra virgin olive oil, plus more as needed
4 tbs unsalted butter

Heat oil in a large skillet over medium high heat.
Slice each shrimp along the back to 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.
Cook shrimp in 2 single-layer batches, adding more oil between batches, if needed. Cook until golden, about 1 1/2 minutes on each side. Transfer each batch to a plate when done.
Pour out any oil from the skillet. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. until the sauce is slightly reduced,(about 4 minutes). Whisk in the butter a few pieces at a time.
Pour over the shrimp.

Serves 4