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Shrimp Francese Recipe – Easy, Flavorful Lemon Butter Dish

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/shrimp-francese-recipe-easy-flavorful-lemon-butter-dish/