Shrimp Francese
Shrimp francese is a classic Italian-American dish made with tender, egg-battered shrimp simmered in a lemony white wine butter sauce. It has a rich flavor and silky texture.
Servings: 4
Equipment
- Skillet Large
- Microplane or Citrus Zester
Ingredients
- 1 ½ Pounds large shrimp peeled, deveined, and butterflied, tails on if liked
- salt and black pepper to taste
- ¾ Cup all-purpose flour
- 3 eggs large
- 2 Tablespoons water
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 3 Cloves garlic minced
- ¾ Cup dry white wine or chicken broth
- 1 Cup chicken broth
- 3 Tablespoons lemon juice from about 1 lemon
- 1 ½ Teaspoons lemon zest
- 3 Tablespoons fresh parsley chopped
Instructions
Prepare the Shrimp
- Use a sharp knife to butterfly the shrimp by slicing along the back from head to tail, being careful not to cut all the way through.
- Gently open them flat.
- Pat dry and season lightly with salt and pepper.
Bread the Shrimp
- Put about ½ cup of the flour in a shallow bowl, reserving 3 tablespoons for later.
- In another bowl, whisk together the eggs and water until smooth.
- Dredge each shrimp in the flour, shaking off excess, then dip into the egg mixture, allowing the extra to drip off.
Cook the Shrimp
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the shrimp in batches and cook until golden brown on both sides, 1 to 2 minutes per side.
- Transfer to a plate and keep warm.
Make the Sauce
- In the same skillet, add another tablespoon of butter and minced garlic.
- Sauté for about 30 seconds, just until fragrant.
- Sprinkle the reserved 3 tablespoons of flour over the butter and garlic, whisking constantly to make a smooth paste.
- Cook for about 1 minute.
- Slowly whisk in the wine, followed by the chicken broth, lemon juice, and lemon zest.
- Simmer for 3 to 5 minutes until the sauce thickens and becomes glossy.
- Add the remaining tablespoon of butter and whisk until melted and smooth.
Add the Shrimp to the Sauce
- Return the shrimp to the pan and toss gently to coat in the sauce.
- Cook for about a minute to heat through.
Garnish and Enjoy
- Sprinkle with parsley and serve immediately.
Notes
Pat shrimp dry: This helps the coating stick and brown properly.
Moderate heat: Keep the pan temperature moderate to avoid burning the butter.
Cook in batches: Overcrowding the pan can make the shrimp soggy.
Whisk continuously: Keep the sauce silky by whisking constantly while adding liquids.
Serve immediately: Shrimp francese tastes best hot and freshly coated in sauce. You can add lemon slices or wedges to the plate.
Moderate heat: Keep the pan temperature moderate to avoid burning the butter.
Cook in batches: Overcrowding the pan can make the shrimp soggy.
Whisk continuously: Keep the sauce silky by whisking constantly while adding liquids.
Serve immediately: Shrimp francese tastes best hot and freshly coated in sauce. You can add lemon slices or wedges to the plate.
Nutrition
Calories: 463kcal | Carbohydrates: 23g | Protein: 31g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 368mg | Sodium: 1235mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1089IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg
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