Ingredients:

  • 5 lbs Large Shrimp (peeled & deveined, 21/25 count)
  • 1/2 cup All-Purpose Flour
  • 3 Large Eggs
  • 1 tbsp Whole Milk or Cream (Optional)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 tbsp Olive Oil (for searing)
  • 2 tbsp Unsalted Butter (for searing)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/2 cup Low-Sodium Chicken Stock
  • 1/4 cup Fresh Lemon Juice
  • 4 tbsp Unsalted Butter (cold, cut into cubes)
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Prep the Shrimp: Ensure shrimp are fully thawed, peeled, and patted completely dry. Season lightly with salt and pepper.
  2. Set Up Dredging Stations: Arrange the three shallow dishes. Dish 1: Flour (seasoned with a pinch of salt/pepper). Dish 2: Eggs (whisked thoroughly with milk/cream, salt, and pepper). Dish 3: Empty plate (for holding coated shrimp).
  3. Coat the Shrimp: Working in batches, lightly dust each shrimp in flour, shaking off the excess. Immediately transfer to the egg wash, ensuring a good coating. Place the coated shrimp on the empty plate.
  4. Heat the Fats: Heat the skillet over medium-high heat. Add 1 tbsp Olive Oil and 1/2 tbsp Unsalted Butter. When the butter foams and subsides, the pan is ready.
  5. Sauté the Shrimp: Carefully place the coated shrimp into the hot skillet. Do not crowd the pan. Sauté for 1.5 to 2 minutes per side until deeply golden brown.
  6. Rest the Shrimp: Remove the cooked shrimp and set aside on a clean platter. Wipe the pan clean if necessary, then repeat the heating and sautéing steps with the remaining batches of shrimp.
  7. Deglaze: After the final batch of shrimp is removed, return the pan to medium heat. Pour in the Dry White Wine. Scrape up all the golden-brown bits (fonds) from the bottom of the pan. Reduce the wine by half (about 1 minute).
  8. Add Liquid: Pour in the Chicken Stock and Lemon Juice. Bring the mixture to a gentle simmer and let it reduce slightly (about 2 minutes).
  9. Emulsify the Butter: Reduce the heat to low. Whisk in the 4 tbsp of cold butter one cube at a time, ensuring each piece is fully incorporated before adding the next. Do not boil the sauce once the butter is added.
  10. Finish and Serve: Taste the sauce and adjust seasoning if necessary. Gently return the seared shrimp to the pan and toss quickly to coat in the luxurious sauce. Stir in the fresh Parsley. Serve immediately.