Shrimp Francese
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
749 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Francese
Description
This Shrimp Francese recipe calls for large, deveined, and butterflied shrimp, dipped first in flour, then an egg and parsley mixture before pan-frying in olive oil and butter. Cooking in batches allows the shrimp to develop a light crust while staying tender inside. After removing the shrimp, the pan is used to make a lemon-garlic sauce built with dry white wine and low-sodium chicken stock, thickened with flour reserved from dredging.
The resulting sauce has a subtle richness from butter and bright citrus notes from lemon juice and slices, balancing the mild flavor of the shrimp. Minced parsley sprinkled throughout finishes the dish with fresh herbal accents. Shrimp Francese works well as a main course, often paired with pasta, rice, or a simple green vegetable on the side.
For best results, use a nonstick pan to prevent sticking, and adjust seasoning to taste. Leftovers keep for up to three days refrigerated and can be gently reheated covered in an oven at 325°F to maintain moisture.
Ingredients
- 1 1/2 pounds Shrimp cleaned, deveined, and butterflied - around U15 count, colossal
- 5 large egg beaten
- 1/4 cup olive oil
- 8 tablespoons butter divided
- 3 cloves garlic minced
- 1 cup flour
- 3/4 cup white wine dry
- 1 1/2 cups chicken stock low-sodium
- 1 large lemon sliced
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
- 1/4 cup parsley minced, divided, flat-leaf, Italian
Instructions
- Prepare a frying station with the butterflied shrimp, a bowl of flour, and a bowl with the beaten eggs and half of the parsley mixed in.
- Heat a large nonstick pan to a touch lower than medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
- Dry the shrimp off with paper towels then season the shrimp with salt and pepper on both sides. Dredge shrimp into the flour, shake off the excess, and dip into the eggwash then add to the pan. Do not crowd the pan! Work in batches. Use more oil/butter as required for subsequent batches. Fry the shrimp for 1-2 minutes per side, then place on paper towels or a wire rack to drain. Reserve 3 tablespoons of the dredging flour for use later on.
- Wipe the pan down and add 3 tablespoons of butter and the garlic and cook until fragrant (about 60 seconds). Next, add 3 tablespoons of flour to the pan and whisk over medium heat until smooth (about 30 seconds).
- Add in the white wine, turn the heat to high, and bring to a boil for 1 minute while whisking. Next, add the chicken stock and lemon juice and again bring to a boil for 1 minute while whisking. Turn the heat down to medium-low. Taste test the sauce and adjust salt and pepper to taste.
- Return the shrimp to the pan along with the lemon slices and gently coat the shrimp with the sauce. Heat through for 3-4 minutes while spooning the sauce over the shrimp.
- Stir in the remaining parsley before serving. Serve over rice, linguine, or with crusty bread. Enjoy!
Notes
- This dish can be prepared using flounder, cod, or scallops as an alternative to shrimp.
- Use a nonstick pan to avoid the shrimp sticking during cooking.
- Store leftovers in the refrigerator for up to 3 days and reheat covered at 325°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 28.4g | 9% |
| Protein | 49.9g | 100% |
| Fat | 44.3g | 68% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 624mg | 208% |
| Sodium | 685mg | 29% |
| Potassium | 446mg | 9% |
| Fiber | 0.8g | 3% |
| Sugar | 0.9g | 2% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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