I’ve been dying to make Shrimp and Grits and finally got around to buying some grits. I was all set to make it for dinner tonight but was told by the Golden child that “ugh, I don’t like grits”. Time for plan B. He suggested Shrimp Piccata, but I decided to take it a step further and make it Francaise style, which basically means dipped in flour and egg and sauteed.
This is an adaptable recipe. Use the same method on any kind of fish, chicken cutlets, pork, veal, even vegetables. Serve with pasta (I just tossed some rotelli with a bit of olive oil and 1/3 cup of grated parmesan cheese) and a salad or green vegetable (I made roasted broccoli.)
I’ll make the Shrimp and Grits later in the week.
1 lb peeled and deveined shrimp
1/2 cup all purpose flour
2 eggs, beaten with 1 TBS water
1/2 cup white wine
1/2 cup chicken stock
3 TBS lemon juice
1/4 cup cream (you could use evaporated milk or soy milk)
2 TBS butter
1 TBS flour
Oil to cover the bottom of the pan
Pat shrimp dry with a paper towel and dredge in flour. Coast with egg, and then in flour again.
Heat oil in pan.
Add shrimp to the fry pan in batches but be careful not to crowd. Saute until both sides are a medium golden brown. Remove from pan, and continue until all the shrimp are done.
Pour out all but a little bit of oil, and deglaze pan with wine over medium heat. Add chicken stock and lemon juice. Stir for two minutes.
Mix four and butter, and add to pan juices to thicken. Add more chicken stock as needed, and more lemon juice to taste.
Add cream and stir. Take pan off heat.
Return shrimp to pan to coat.
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