20 Shrimp- 16-20 size, peeled, deveined, butterflied
1 Cup All Purpose Flour
4 Eggs-beaten until smooth
4 Tbsp. Extra Virgin Olive Oil
4 Garlic Cloves-sliced thinly or minced
½ Cup White Wine
2 Tbsp. Fresh Squeezed Lemon Juice
2 Tbsp. Butter
3 Tbsp. Capers-drained
6 Tbsp. Flat Leaf Italian Parsley Leaves
To Taste Salt, Black Pepper, Sugar
Dredge the shrimp in the flour, coating well and shaking off the excess. Place the flour coated shrimp in the bowl with the beaten eggs.
Heat a saute pan on medium high heat. Add the olive oil and the shrimp. Cook for about 2 minutes on each side or until barely cooked through. Remove and reserve. In the same pan, cook the garlic in the remaining oil for about 30 seconds, but do not brown. Add the white wine and bring to a full boil and cook down until about half of the wine remains. Add the lemon juice and butter, whisking to emulsify the butter into the sauce. Add the capers. Return the shrimp back to the pan and simmer, coating with the sauce. Season to taste with salt, black pepper, and a pinch of sugar if the wine and lemon is too tart. Great served over pasta. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
