Shrimp Francese

Name: Shrimp Francese
Ingredients: 20 medium shrimp (about 1/4 lb.); 1 c. flour; 3 eggs, beaten; 6 Tbsp. butter; salt and pepper to taste; 2 Tbsp. lemon juice or juice of 1 lemon; 1/2 c. dry white wine (Chablis preferred)

7 ingredients

4 steps

Ingredients

20 medium shrimp (about 1/4 lb.)
1 c. flour
3 eggs, beaten
6 Tbsp. butter
salt and pepper to taste
2 Tbsp. lemon juice or juice of 1 lemon
1/2 c. dry white wine (Chablis preferred)

Directions

1

Peel, devein and butterfly shrimp, leaving tail attached. Dredge shrimp in flour.
2

Shake off excess and dip in beaten eggs. Heat butter in large skillet.
3

(Iron skillet may darken shrimp.) Saute shrimp until golden on both sides.
4

Sprinkle with salt and pepper to taste.