Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::4
Ingredients
¼ cup flour
salt and pepper to taste
24 large 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
1 cup chicken broth, divided
½ cup Chardonnay wine
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
Directions
Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
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.
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.
Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.