Spicy Shrimp Francese Recipe with Calabrian Chili
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
256 kcal
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Course
Dinner
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Cuisine
Italian, Italian-American Fussion
Spicy Shrimp Francese Recipe with Calabrian Chili
Description
The Spicy Shrimp Francese recipe showcases shrimp coated lightly in flour and egg, then sauteed until cooked through with a tender and slightly crisp exterior. The skillet sauce incorporates Calabrian chili oil and sliced jarred chilis, bringing moderate heat and a fruity, smoky chili flavor. Garlic infuses the oil briefly before white wine reduces by half, adding acidity and depth. Chicken broth and fresh lemon juice are combined into the pan to create a bright and savory broth that coats the shrimp.
The result is an elegant dish with tender shrimp enveloped in a spicy, citrusy sauce that offers a balance between warmth from the chili and brightness from the lemon. It can be served over pasta, rice, or with crusty bread to enjoy the flavorful sauce. The recipe’s deliberate frying and sauce steps ensure the shrimp remain juicy without overcooking while delivering a complex, layered taste.
Ingredients
- 1 pound Shrimp about 32, peeled and deveined
- 3/4 teaspoon kosher salt
- 1/4 cup unbleached flour
- 2 egg beaten with 1 tbsp water, large
- 2 teaspoons olive oil extra
- 2 cloves garlic minced
- 4 to 5 jarred Calabrian chili peppers (sliced (or more to taste))
- 1 tablespoon chili pepper oil from Calabrian chili peppers
- 1 1/2 lemon plural
- 1/4 cup white wine
- 1 1/2 cups chicken broth low sodium
- 2 teaspoons butter salted
- parsley for garnish, chopped
Instructions
- Season the shrimp with 1/2 teaspoon salt and black pepper to taste, on both sides.
- Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
- Lightly flour half of the shrimp, shaking off excess, then dip into the beaten eggs
- Heat a very large nonstick pan over medium heat. When hot cook the shrimp in two batches (in a single layer) – adding 1 teaspoon olive oil to lightly coat the bottom of the pan.
- Cook the shrimp 2-3 minutes on each side, or until the shrimp is opaque and cooked through.
- When cooked, transfer to a large plate and repeat with the remaining oil, flour and shrimp reserving the remaining flour.
- Place the chicken broth in a mixing bowl with 1 tablespoon of the flour and whisk. Add the juice from 1 lemon.
- To the skillet add 2 teaspoons of the Calabrian chili oil and add the garlic, cook 30 seconds, over medium heat until fragrant.
- Add the Calabrian chili peppers and white wine.
- Cook to reduce by half, then add the broth, bring to a boil and simmer over medium heat for about 4 to 5 minutes so it reduces slightly and thickens. Add the butter and let it melt.
- Return the shrimp to the skillet and mix well, cook 30 to 60 seconds more to heat through.
- Remove from heat and squeeze the remaining juice from the half lemon on top. Finish with parsley and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 8shrimp with sauce | |
| Calories | 256kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 27.5g | 55% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 281mg | 94% |
| Sodium | 476mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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