This recipe was inspired by a trip to Siena, Italy…and a salute to the Pucini opera by the same name…

Shrimp Tosca

Batter sauted shrimp with caper lemon sauce

10-12 large butterflied shrimp (16 – 20s) 

2 eggs beaten

1/3 cup parmesan cheese (grated)

3 Tbs olive oil

2-3 TBS capers (washed)

Juice of one lemon

¾  cup flour

¼ cup white wine

¼ cup chicken broth

½  cup heavy cream

Chopped chives for garnish

Salt & pepper

Shrimp instructions

1. Peel, de-vein and butterfly shrimp

2. Beat eggs and add cheese to shallow bowl to maker slurry

3. Dredge shrimp in flour

4. Lightly coat shrimp with slurry

5. Sauté in hot oil, don’t move shrimp until browned on bottom

6. Cook shrimp on other side

7. Add wine, capers & lemon and reduce

8. Add cream and reduce to proper consistency

9. Serve immediately with chopped chive garnish.

Buon Appetitto