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<\/p>\nShrimp Francese<\/p>\n
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1 pound large raw shrimp (14 to 16), peeled and deveined, tails on<\/p>\n
3 large eggs (beaten)<\/p>\n
\u00c2\u00bd C. grated Parmesan cheese (preferably on a Microplane)<\/p>\n
\u00c2\u00bd C. all-purpose flour (for dredging)<\/p>\n
\u00c2\u00bd C. chicken broth<\/p>\n
\u00c2\u00bd C. white wine<\/p>\n
2 lemons (1 juiced and 1 sliced)<\/p>\n
1 T. extra-virgin olive oil (plus more as needed)<\/p>\n
1 T. unsalted butter (plus more as needed)<\/p>\n
\u00c2\u00bc C. fresh flat-leaf parsley leaves (packed )<\/p>\n
<\/p>\n
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 \u00c2\u00bd 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shrimp Francese 1 pound large raw shrimp (14 to 16), peeled and deveined, tails on 3 large eggs (beaten) \u00c2\u00bd C. grated Parmesan cheese (preferably on a Microplane) \u00c2\u00bd C. all-purpose flour (for dredging) \u00c2\u00bd C. chicken broth \u00c2\u00bd C. white wine 2 lemons (1 juiced and 1 sliced) 1 T. extra-virgin olive oil (plus more as needed) 1 T. unsalted butter (plus more as needed) \u00c2\u00bc C. fresh flat-leaf parsley leaves (packed ) Slice each shrimp along the…<\/p>\n