Recipe: Shrimp Francese for Ivanka

Shrimp Francese
2 servings
Source: Taste Tested Recipe from The Lipton Kitchens

1/2 lb. medium shrimp, peeled and deveined
1/2 cup all-purpose flour
2 large eggs, slightly beaten
5 Tbsp. I Can't Believe It's Not Butter! Spread
1/2 cup chicken broth
2 to 3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
Hot cooked rice

Dip shrimp in flour, then eggs. In 12-inch skillet, melt 2 Tbsp. I Can't Believe It's Not Butter! Spread over medium-high heat and cook shrimp until shrimp are almost pink, turning once. Remove shrimp and set aside. In same skillet, add remaining 3 Tbsp. I Can't Believe It's Not Butter! Spread, broth, lemon juice, salt and pepper. Bring to a boil over high heat and boil 2 minutes. Reduce heat to medium. Return shrimp to skillet and cook 2 minutes or until shrimp turn pink. Serve over hot rice and sprinkle, if desired, with chopped fresh parsley.