Shrimp Francese(Fast and Simple Weeknight Dinner Recipe)

First Printed: Aug 11, 2023 by Sandra · This put up might comprise affiliate hyperlinks. As an Amazon Affiliate I earn from qualifying purchases with no further price to you.

Drained after a protracted day? Craving one thing fancy however not up for hours within the kitchen? Say whats up to our shrimp Francese recipe – your new go-to for a stress-free weeknight dinner! Plump shrimp, a lightweight and crispy coating, and a zesty lemony sauce come collectively in a snap!

Shrimp Francese, also called shrimp Française, is a variation of a dish that originates from Italian-American delicacies. The most well-liked model is made with hen cutlets, which I’ll share on the positioning quickly! This dish consists of shrimp which can be coated in an egg batter, pan-fried, and served in a lemon-butter sauce. It is characterised by its gentle and tangy flavors.

Elements

• Massive eggs.
• Salt.
• Freshly floor pepper. I like to recommend utilizing freshly floor pepper in all recipes that require it, as its taste is a lot better when freshly floor. Nonetheless, if pre-ground pepper is your solely choice, it is nonetheless okay. Be happy to customise the quantity of pepper and salt primarily based in your private style.
• All objective flour. You possibly can sub no matter flour you’ve got available.
• Jumbo shrimp. For the perfect outcomes, go for jumbo shrimp on this recipe, averaging 16 to 18 shrimp per pound. Make each bit is peeled and deveined. Personally, I favor utilizing thawed frozen shrimp that is been pre-deveined, and I take away the tails earlier than cooking. Coping with tails whereas consuming will be fairly a trouble, and I discover it extra fulfilling to have them off from the beginning!
• Butter. I went with salted butter, however in the event you favor unsalted, you possibly can swap and tweak the added salt. This recipe pairs butter and olive oil for a taste increase, as you will be making a pan sauce from the tasty browned bits after cooking the shrimp.
• Olive oil.
• Garlic. Freshly minced. Go for recent garlic and chop it up with a pointy chef’s knife. It is higher than the pre-minced jar sort – the style is extra genuine and pleasant. Purpose for items barely smaller than raw brief grain rice.
• Hen broth. I went with hen broth because it’s my traditional go-to. However vegetable or seafood broth will work simply as properly.
• Lemon juice. Freshly squeezed. The juice from one massive lemon or two small ones ought to do. For additional zesty kick, go for 2 full tablespoons. I attempted much less juice, and it tasted a bit plain. However my husband appreciated it that means. So, select the quantity you want finest.
• White cooking wine. Salted. I often have salted white cooking wine in my pantry, which I take advantage of for recipes that decision for white wine. Swap in any dry white wine, corresponding to chardonnay, however you may want a contact extra salt in the event you do.
• Contemporary parsley.

See recipe card for portions.

Directions

Step 11. Switch the shrimp to a serving dish, pour the remaining sauce over the shrimp. Garnish with chopped recent parsley, if desired.

Variations

1. Herb Infusion: Earlier than dipping the shrimp within the batter, strive including a contact of finely chopped recent herbs like parsley, chives, or thyme. This could add a touch of freshness to the dish.
2. Citrus Zest: To spice up the lemon taste, grate a small quantity of lemon zest into the batter for a burst of citrus perfume that enhances the lemony flavors.
3. Parmesan Crust: Combine some grated Parmesan cheese into the batter for a delicate tacky crust that provides depth to the dish.
4. Spicy: Add a pinch of crimson pepper flakes to the batter or the sauce to provide the dish a light spicy kick.
5. Capellini Pasta: Serve the shrimp and sauce over angel hair pasta (capellini) for a fragile and chic twist on the traditional.

Gear

You will not want any fancy tools to make this recipe. I used my trusty Le Creuset 12 inch non-stick pan. A non-stick skillet works properly for cooking the shrimp Francese, because it helps stop the fragile breading from sticking to the pan and ensures even cooking.

I cooked the shrimp on a gasoline range. If you’re utilizing an electrical or induction range, chances are you’ll want to regulate the temperature and cooking time.

The entire tools I used to make this recipe are linked within the recipe card beneath.

Storage

Whereas the dish is finest loved freshly cooked, you possibly can retailer leftovers in an hermetic container in your fridge for a number of days. Reheat it gently over low warmth to stop the shrimp from turning into powerful. Nonetheless, the breading won’t stay as crispy upon reheating.

FAQ

Recipe

Shrimp Francese

Indulge within the irresistible flavors of shrimp Francese! Expertise delicate shrimp dipped in a zesty egg batter, pan-cooked to perfection. Elevate your eating with this easy-to-follow recipe that guarantees a sublime meal in minutes.

Heavenly House Cooking

Whole Time 20 minutes minutes

Servings 4 servings

Energy 296

Prepare dinner ModeForestall your display screen from going darkish

Elements 

US CustomaryMetric

 

1x2x3x

Directions 

• Add the eggs, salt, and pepper to a shallow bowl. Whisk to mix.

  2 massive eggs, 1 teaspoon salt, ½ teaspoon freshly floor pepper

• Place the flour in one other shallow bowl.

  ½ cup all objective flour

• Dip every shrimp within the flour, shaking off any extra.

  1 pound jumbo shrimp

• Then dip them within the overwhelmed eggs, coating them evenly.

• Warmth the butter and olive oil in a big skillet over medium warmth.

  2 tablespoons butter, 2 tablespoons olive oil

• As soon as the butter has melted and the oil is sizzling, add the coated shrimp to the pan in a single layer.

• Prepare dinner the shrimp for about 2 to three minutes on all sides, or till they flip pink and the coating is frivolously golden. Take away the cooked shrimp from the pan and set them apart.

• In the identical pan, add the garlic. Prepare dinner till aromatic, about 30 seconds.

  1 teaspoon garlic

• Pour within the hen broth, lemon juice, and wine. Stir properly and let it simmer for a few minutes to cut back barely. Word 8.

  ½ cup hen broth, 2 tablespoons lemon juice, 2 tablespoons white cooking wine

• Return the cooked shrimp to the pan and toss them within the lemon butter sauce, coating them evenly. Prepare dinner for a further minute to warmth by means of.

• Switch the shrimp to a serving dish, pour the remaining sauce over the shrimp. Garnish with chopped recent parsley, if desired.

  Contemporary parsley

Notes

1. I take advantage of and advocate freshly floor pepper for all of my recipes that decision for pepper. Its taste is rather more sturdy when it is freshly floor. If pre-ground pepper is all that you’ve got, that can work as properly. Regulate the quantity of pepper and salt based on your desire.
2. This recipe works finest with jumbo shrimp. It is best to get about 16 to 18 shrimp per pound.  Be certain they’re every peeled and deveined. I used thawed frozen shrimp that was already deveined. Then I peeled them and eliminated the tails. I hate it when eating places go away the tails on. It is a trouble having to take care of them if you’re consuming. So I at all times take away the tails previous to cooking! Pat them dry earlier than coating them within the flour and egg wash.
3. I used salted butter. You possibly can substitute unsalted butter and regulate the quantity of salt that you just add accordingly. This recipe combines butter with olive oil to reinforce the flavour since you’ll be making a pan sauce from the fond (the browned bits left within the skillet after the shrimp is cooked).
4. I extremely advocate shopping for recent garlic and mincing it your self with a pointy chef’s knife relatively than counting on the pre-minced garlic you should buy in a jar. I’ve seen that the flavour is way more true and nicer when it is freshly minced. Mince it to rather less than the scale of raw brief grain rice.
5. I used hen broth as a result of that’s what I at all times have available. Vegetable or seafood broth will work simply effective as properly.
6. The juice of 1 massive lemon or two small lemons must be sufficient. Be sure you use two full tablespoons if you’d like a whole lot of zesty taste. I examined this recipe with much less lemon juice, and I discovered it tasted a bit bland.  Nonetheless, my husband most well-liked it with much less lemon. Regulate the quantity of this ingredient to your desire.
7. I at all times preserve salted white cooking wine in my pantry and that’s what I take advantage of for recipes that decision for white wine. You possibly can substitute any dry white wine like chardonnay. You could want so as to add a bit extra salt in the event you do substitute.
8. The extra you scale back the sauce, the extra concentrated the lemon taste will likely be. Scale back it based on your desire.

Watch The best way to Make It

Vitamin Info

Energy: 296kcal (15%)Carbohydrates: 14g (5%)Protein: 21g (42%)Fats: 16g (25%)Saturated Fats: 6g (38%)Polyunsaturated Fats: 2gMonounsaturated Fats: 8gTrans Fats: 0.3gLdl cholesterol: 252mg (84%)Sodium: 1414mg (61%)Potassium: 203mg (6%)Fiber: 0.5g (2%)Sugar: 1g (1%)Vitamin A: 515IU (10%)Vitamin C: 3mg (4%)Calcium: 83mg (8%)Iron: 2mg (11%)

Dietary data offered is for one serving and is simply an estimate. The accuracy of the dietary data for any recipe on this web site is just not assured.