Ingredients
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¼ cup flour
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salt and pepper to taste
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24 large shrimp in shell (21 to 25 per lb), peeled and deveined
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2 tablespoons olive oil
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2 tablespoons finely chopped shallot
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1 large clove garlic, pressed
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1 cup chicken broth, divided
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½ cup Chardonnay wine
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1 tablespoon lemon juice
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1 cup heavy cream
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½ cup butter
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¼ cup grated Romano cheese
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2 tablespoons chopped fresh parsley
Directions
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Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
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Heat oil in a large skillet over medium heat; add shrimp and cook until pink, about 2 minutes per side. Remove shrimp from skillet; set aside. Discard all but 1 tablespoon of oil from the skillet. Add shallots and garlic; cook and stir until soft, about 2 minutes. Pour in 1/2 cup chicken broth, wine, and lemon juice. Simmer until reduced to about 3/4 cup, about 5 minutes.
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Stir in remaining 1/2 cup of chicken broth and cream; simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add butter and stir until melted.
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Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.
