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Ingredients

• 1/4 cup flour
• salt and pepper to taste
• 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallot
• 1 large clove garlic, pressed
• 1/2 cup Chardonnay wine
• 1 cup chicken broth, divided
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Romano cheese

Description

Fresh Shrimp In A Rich, Creamy Sauce Made With Shallots, Chardonnay, And A Hint Of Lemon.

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