Menu Enter a recipe name, ingredient, keyword...

Shrimp Francese

By

Google Ads
Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 1 lb large shrimp (14 - 16), peeled and deveined, tails on
  • 3 large eggs, beaten
  • 1/2 cup finely grated parmesan cheese
  • All purpose flour for dredging
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 lemons, 1 juiced and 1 sliced
  • 1 TBS EVOO, plkus more as needed
  • 1 TBS unsalted butter
  • 1/4 cup fresh flat-leaf parsley leaves

Details

Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.

Whisk together broth, wine and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed until golden, about 1 1/2 minutes on each side. Transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley and pour over shrimp. Serve immediately.

You'll also love

Review this recipe

Baked Greek Shrimp With Tomatoes and Feta Rock Salt Shrimp