Shrimp Francese Recipe
- cook TIME 17 mins
- prep TIME 8 mins
- total TIME 25 mins
Ingredients (13)
- 12 oz peeled shrimp from 24 oz whole shrimp
- 1 medium egg beaten
- 1/2 cup olive oil *
- 1/4 cup white wine
- 2 tbsp all-purpose flour
- 2 tbsp lemon juice
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup unsalted chicken broth
- 2 tbsp parsley finely chopped, divided
- 0.25 oz parmesan cheese shredded
- 16 oz cooked spaghetti
INSTRUCTIONS
Butterfly 12 oz peeled shrimp by slicing the back open, like so. This step is optional.
Coat each shrimp in 2 tbsp all-purpose flour.
Then coat each shrimp in 1 beaten medium egg.
Heat a pot of 1/2 cup olive oil over medium heat. Dip a pair of chopsticks in, and when the tip sizzles, the oil’s ready for frying. Gently drop the shrimp into the hot oil.
Deep-fry for 2 minutes or until golden, then transfer to a paper towel to blot excess oil. Repeat with the rest of the shrimp.
Heat a non-stick skillet over low heat then add to it 1/2 cup unsalted chicken broth, 1/4 cup white wine, 2 tbsp lemon juice, 2 tbsp unsalted butter, 1 tbsp parsley, 1/2 tsp salt, and 1/2 tsp ground black pepper. Simmer for about 1 minute.
Toss the fried shrimp with this sauce.
Sprinkle the remaining 1 tbsp parsley and 0.25 oz shredded parmesan cheese on top, and serve with 16 oz cooked spaghetti. Enjoy.
