Author Notes
Quick & easy!
*If you do not have a good quality white wine, substitute with cooking wine.
* If you do not have peppercorn, substitute with black pepper
*Try adding sautéed mushrooms to kick it up a notch! —Rosalind De Innocentiis
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Ingredients
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1/2 pound
large shrimp
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1/4 cup
flour
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1/2 teaspoon
dried parsley
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1/4 teaspoon
peppercorn, crushed
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1/4 teaspoon
salt
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1
egg, beaten
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3 tablespoons
butter, unsalted
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1
clove of garlic, crushed
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1
shallot, minced
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1.5 tablespoons
parsley, fresh
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1/2 cup
white wine, good quality
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1/2
lemon, sliced
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juice from 1/2 a lemon
Directions
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Remove shells from shrimp, devein, rinse and butterfly.
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Mix flour, dried parsley, pepper, & salt in small bowl.
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In another small bowl, beat egg and add shrimp to coat.
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One by one, coat each shrimp with flour mixture.
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Melt 1 T butter in a medium skillet over medium heat and sauté shallots and garlic for 3 minutes.
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Add and melt 2 T butter to shallots and garlic in pan, reduce to low heat, add shrimp and lightly sauté until golden.
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Remove and set aside.
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Add white wine and fresh parsley to pan, scraping bits from the bottom of pan and stirring for 2 minutes.
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Return shrimp to pan, add lemon juice, turning each shrimp to coat with sauce and top with lemon slices.
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Cover pan.
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Turn occasionally and remove after 3-5 minutes.
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