Ingredients
- 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, divided - 1/2 cup chicken broth - 2 to 3 Tbsp. lemon juice - 1/2 tsp. salt - 1/4 tsp. ground black pepper - Hot cooked rice |
Instructions
Dip shrimp in flour, then eggs.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook shrimp until shrimp are almost pink, turning once. Remove shrimp and set aside.
Add remaining 3 tablespoons Spread, broth, lemon juice, salt and pepper in same skillet. 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.