Welcome to this Shrimp Francese recipe guide, where you’ll learn how to create this delectable, buttery lemon sauce shrimp dish that is a true Italian-American classic. This recipe is perfect for seafood lovers looking to enjoy a quick yet elegant meal. In this guide, I’ll provide you with all the essential ingredients, step-by-step cooking instructions, tips, and serving suggestions to make this dish a hit in your kitchen. Shrimp Francese, with its crispy battered shrimp in a tangy lemon butter sauce, is sure to impress your family and friends!
Introduction: What is Shrimp Francese?
Shrimp Francese is a delightful variation of the traditional Chicken Francese. This dish blends the robust flavors of garlic, lemon, and white wine with the rich texture of battered, golden-fried shrimp. It’s a simple yet sophisticated dish that captures the essence of Italian-American cuisine. Its origin lies in Italian immigrant communities, where seafood was commonly paired with fresh lemon sauces. The beauty of Shrimp Francese lies in its balance between tangy lemon, buttery richness, and the tender, succulent shrimp.
For seafood lovers and Francese dish enthusiasts alike, this Shrimp Francese recipe will become a regular feature on your dinner table.
Ingredients for Shrimp Francese
Here’s a breakdown of all the ingredients you’ll need to make the perfect Shrimp Francese:
- 1 ½ pounds colossal shrimp (cleaned, deveined, and butterflied – U15 count)
- 5 large eggs, beaten
- ¼ cup olive oil
- 8 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 cup flour
- ¾ cup dry white wine
- 1 ½ cups low-sodium chicken stock
- 1 large lemon, sliced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- ¼ cup flat-leaf Italian parsley, minced, divided
Substitutions:
- If you are avoiding alcohol, substitute white wine with extra chicken stock.
- To make this dish gluten-free, you can use a gluten-free flour mix instead of regular flour.
How to Make Shrimp Francese – Step by Step
Step1: Prepare the Shrimp
- Set up a dredging station with one bowl of flour, a second bowl with beaten eggs, and half of the minced parsley mixed into the eggs.
- Pat the shrimp dry with paper towels, then season with salt and pepper.
Step2: Dredge and Fry the Shrimp
- Heat a large non-stick skillet on medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
- Dredge the shrimp in flour, shaking off any excess, then dip it in the egg wash.
- Add the shrimp to the hot pan and fry for 1–2 minutes per side. Fry in batches to avoid crowding. Remove and drain on paper towels or a wire rack.
Step3: Make the Lemon Sauce
- Wipe the skillet clean, then melt 3 tablespoons of butter. Add the minced garlic and cook until fragrant (about 1 minute).
- Stir in 3 tablespoons of reserved flour and whisk for about 30 seconds to make a roux.
- Add white wine and bring to a boil while whisking constantly. Allow the wine to reduce for 1 minute.
- Pour in chicken stock and lemon juice, and bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
Step4: Simmer the Shrimp in Sauce
- Return the fried shrimp to the pan. Add lemon slices and spoon the sauce over the shrimp.
- Let the shrimp heat through for about 3–4 minutes while gently stirring to coat them evenly in the sauce.
Step5: Garnish and Serve
- Stir in the remaining minced parsley before serving. Shrimp Francese is best served over rice, linguine, or with crusty bread.
Helpful Tips for Shrimp Francese
- Tip 1: Use colossal shrimp for the best results, as they hold up well during frying.
- Tip 2: Fresh lemon juice is key to enhancing the bright flavor of the dish.
- Tip 3: If the sauce becomes too thick, add a bit more chicken stock to loosen it up.
Cooking Tips for the Best Shrimp Francese
- Best Shrimp Francese Cooking Techniques: Ensure the oil is hot enough before adding the shrimp. This helps achieve a crispy coating without overcooking the shrimp.
- Hacks for Shrimp Francese: Use a wire rack to drain the shrimp after frying to maintain its crispiness.
Serving Suggestions for Shrimp Francese
To complete your meal, consider pairing Shrimp Francese with the following:
- Linguine: The buttery sauce pairs beautifully with pasta.
- Steamed Vegetables: A side of asparagus or broccoli adds freshness and balances the richness of the dish.
- White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc will complement the lemony sauce.
Nutritional Information for Shrimp Francese (Per Serving)
- Calories: 420
- Total Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Protein: 30g
- Vitamin C: 25%
Note: Nutritional values can vary based on exact ingredients used.
Storage and Leftovers for Shrimp Francese
- Storage: Shrimp Francese can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pan over medium heat, adding a splash of chicken stock or water to prevent the sauce from drying out.
FAQs for Shrimp Francese
- Can I use frozen shrimp for Shrimp Francese?
Yes, just make sure to fully thaw and pat them dry before using. - What’s the best wine to use for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. - Can I make this dish ahead of time?
You can fry the shrimp ahead and make the sauce just before serving. - Is Shrimp Francese gluten-free?
You can substitute regular flour with gluten-free flour to make this dish gluten-free.
Related Recipes for Shrimp Lovers
Conclusion
Shrimp Francese is a perfect dish for anyone who loves seafood with a touch of zesty flavor. It’s quick to prepare and ideal for a special dinner or weekend treat. Try out this recipe and let me know how it turns out! Don’t hesitate to share your own twists or variations in the comments. Happy cooking!
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Shrimp Francese Recipe – Easy, Flavorful Lemon Butter Dish
Description
Welcome to this Shrimp Francese recipe guide, where you’ll learn how to create this delectable, buttery lemon sauce shrimp dish that is a true Italian-American classic. This recipe is perfect for seafood lovers looking to enjoy a quick yet elegant meal. In this guide, I’ll provide you with all the essential ingredients, step-by-step cooking instructions, tips, and serving suggestions to make this dish a hit in your kitchen. Shrimp Francese, with its crispy battered shrimp in a tangy lemon butter sauce, is sure to impress your family and friends!
Ingredients
- 1 ½ pounds colossal shrimp (cleaned, deveined, and butterflied – U15 count)
- 5 large eggs, beaten
- ¼ cup olive oil
- 8 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 cup flour
- ¾ cup dry white wine
- 1 ½ cups low-sodium chicken stock
- 1 large lemon, sliced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- ¼ cup flat-leaf Italian parsley, minced, divided
Substitutions:
- If you are avoiding alcohol, substitute white wine with extra chicken stock.
- To make this dish gluten-free, you can use a gluten-free flour mix instead of regular flour.
Instructions
Step 1: Prepare the Shrimp
- Set up a dredging station with one bowl of flour, a second bowl with beaten eggs, and half of the minced parsley mixed into the eggs.
- Pat the shrimp dry with paper towels, then season with salt and pepper.
Step 2: Dredge and Fry the Shrimp
- Heat a large non-stick skillet on medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
- Dredge the shrimp in flour, shaking off any excess, then dip it in the egg wash.
- Add the shrimp to the hot pan and fry for 1–2 minutes per side. Fry in batches to avoid crowding. Remove and drain on paper towels or a wire rack.
Step 3: Make the Lemon Sauce
- Wipe the skillet clean, then melt 3 tablespoons of butter. Add the minced garlic and cook until fragrant (about 1 minute).
- Stir in 3 tablespoons of reserved flour and whisk for about 30 seconds to make a roux.
- Add white wine and bring to a boil while whisking constantly. Allow the wine to reduce for 1 minute.
- Pour in chicken stock and lemon juice, and bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
Step 4: Simmer the Shrimp in Sauce
- Return the fried shrimp to the pan. Add lemon slices and spoon the sauce over the shrimp.
- Let the shrimp heat through for about 3–4 minutes while gently stirring to coat them evenly in the sauce.
Step 5: Garnish and Serve
- Stir in the remaining minced parsley before serving. Shrimp Francese is best served over rice, linguine, or with crusty bread.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Use colossal shrimp for the best results, as they hold up well during frying.
- Tip 2: Fresh lemon juice is key to enhancing the bright flavor of the dish.
- Tip 3: If the sauce becomes too thick, add a bit more chicken stock to loosen it up.
