Ingredients
– 450 g shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– Salt and pepper, to taste
– 3 tablespoons olive oil
– 3 tablespoons butter
– 1/2 cup chicken broth
– 1/2 cup lemon juice
– 3 tablespoons capers
– Fresh parsley, chopped
Method
1. Season the flour with salt and pepper. Dredge the shrimp in the mixture until fully coated.
2. Heat a large skillet over medium heat. Add olive oil and 1 tablespoon of butter to the pan.
3. Cook the shrimp for about 2-3 minutes on each side until they turn pink. Remove them from the skillet and set aside.
4. Pour the chicken broth and lemon juice into the pan, scraping the bottom for flavor. Add capers and simmer for 2-3 minutes.
5. Stir in the remaining butter and parsley. Return the shrimp to the pan, coating them in the sauce.
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