Shrimp Tosca…bellisiomo
Thursday, January 17th, 2008This recipe was inspired by a trip to Siena, Italy…and a salute to the Pucini opera by the same name…
Shrimp Tosca
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
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Peel, de-vein and butterfly shrimp
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Beat eggs and add cheese to shallow bowl to maker slurry
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Dredge shrimp in flour
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Lightly coat shrimp with slurry
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Sauté in hot oil, don’t move shrimp until browned on bottom
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Cook shrimp on other side
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Add wine, capers & lemon and reduce
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Add cream and reduce to proper consistency
- Serve immediately with chopped chive garnish.
Buon Appetitto