Shrimp Francese Recipe
This shrimp Francese recipe will help you make dinner in 20 minutes. It features deep-fried shrimp nicely coated in a buttery, lemony sauce.
Servings: 4 servings
- 12 oz peeled shrimp from 24 oz whole shrimp
- 2 tbsp all-purpose flour
- 1 medium egg beaten
- 1/2 cup olive oil 2 tbsp
- 1/2 cup unsalted chicken broth
- 1/4 cup white wine
- 2 tbsp lemon juice
- 2 tbsp unsalted butter
- 2 tbsp parsley finely chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 16 oz cooked spaghetti
- 0.25 oz parmesan cheese shredded
Butterfly the shrimp by slicing the back open, like so. This step is optional.
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.
Coat each shrimp in flour, then eggs, and gently drop it 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 1 tbsp parsley and 0.25 oz shredded parm on top, and serve with 16 oz cooked spaghetti. Serve
Serving: 1serving | Calories: 488kcal | Carbohydrates: 39g | Protein: 44g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 331mg | Sodium: 547mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 2mg