Ingredients
- 1 lb peeled and deveined shrimp
- 3/4 tsp kosher salt
- 1/4 cup unbleached flour
- 2 large eggs
- 2 tsp extra olive oil
- 2 cloves minced garlic
- 4 1/2 jarred calabrian chili peppers (optional)
- 1 tbsp oil from the calabrian chili peppers
- 1 1/2 lemons
- 1/4 cup white wine
- 1 1/2 cups low sodium chicken broth
- 2 tsp salted butter
- chopped parsley (optional)
Steps
- Season the shrimp with salt and dredge them lightly in flour.
- Beat the eggs in a shallow bowl and dip each floured shrimp into them.
- Heat the olive oil in a large skillet over medium heat and cook the shrimp for 2 minutes per side, until 145 F.
- Remove the shrimp and cook the garlic and Calabrian chilies in the skillet for 1 minute.
- Add the chili oil, lemon juice, white wine, and chicken broth, then simmer for 8 minutes.
- Whisk in the butter, return the shrimp, and simmer for 2 minutes before adding parsley if using.
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