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10Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. shrimp (large raw, 14 to 16, peeled and deveined, tails on)
- 3 large eggs (beaten)
- 1/2 cup grated Parmesan cheese (preferably on a Microplane)
- 1/2 cup all purpose flour (for dredging)
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 lemons (1 juiced and 1 sliced)
- 1 Tbsp. extra-virgin olive oil (plus more as needed)
- 1 Tbsp. unsalted butter (plus more as needed)
- 1/4 cup flat leaf parsley leaves (fresh, packed)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol350mg117% |
Sodium430mg18% |
Potassium440mg13% |
Protein35g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars<1g |
Vitamin A20% |
Vitamin C80% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jane R. 8 years ago
Made this last night, after having tried this dish at an upscale local restaurant last week. This recipe is far superior; the batter made a nice crust and it was not as loaded with butter as the restaurant version. I only used two eggs (they were jumbos) and it was just right. DH loved it so it's a keeper. Will try this soon with chicken.