• ¼ cup flour
  • salt and pepper to taste
  • 24large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1 large clove garlic, pressed
  • ½ cup Chardonnay wine
  • 1 cup chicken broth, divided
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • ½ cup butter
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Romano cheese
  • Directions

  • Step 1

    Place the flour on a rimmed plate, and season with salt and pepper.Toss the shrimp in the flour, and shake off excess.Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side.Remove shrimp from skillet, and reserve.


  • Step 2

    Discard all but 1 tablespoon oil from the skillet.Cook the shallots and garlic in the oil until soft, about 2 minutes.Pour in the wine, 1/2 cup chicken broth, and the lemon juice.Simmer for about 5 minutes, or until reduced to about 3/4 cup.Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more.Add the butter, and stir until melted.

  • Step 3

    Return the shrimp to the skillet; simmer until heated through, about 3 minutes.Sprinkle with the parsley and Romano cheese before serving.

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