Hey everyone, it’s Anne Carter here from Beyond the Bayou Blog. Today, I want to share my take on shrimp francese. This dish has become a go-to in my kitchen, perfect for those nights when I want something a little special without too much fuss.
I first tried shrimp francese at a local restaurant and knew I had to recreate it at home. After some trial and error, I’ve come up with a version that’s just right for me and my family. It’s got that light, lemony flavor that pairs so well with the tender shrimp.
What I love about this recipe is how quickly it comes together. In about 30 minutes, you can have a restaurant-quality meal on the table. It’s great for busy weeknights or when you’re having friends over for dinner. Let’s get cooking!
Tips That Are Worth Mentioning!
- Shrimp Selection and Preparation: Opt for U15 shrimp for this dish—these larger shrimp provide a more satisfying texture and better surface area for the batter and sauce. For an even more refined presentation and enhanced flavor absorption, butterfly the shrimp.
- This technique not only increases the surface area but also creates a more elegant appearance. This approach is also excellent for dishes like shrimp parmigiana.
- Wine Choice: I used Sauvignon Blanc, but feel free to experiment with other dry white wines to suit your taste. If you prefer to avoid wine, you can omit it without compromising the overall dish. Just ensure to adjust the seasoning to maintain depth of flavor.
- Pan Choice: A nonstick pan is ideal for this recipe. It minimizes the risk of the delicate batter sticking and ensures a flawless release. For an even more professional finish, preheat the pan before adding the shrimp to achieve a perfectly crisp coating.
- Versatility with Substitutes: This recipe is versatile and works well with other seafood such as flounder, cod, or scallops. For a sophisticated twist, try incorporating a few scallops alongside the shrimp in the dish. This adds variety and an extra layer of elegance to your meal.
Shrimp Francese Recipe
Equipment
- Large Skillet
- Mixing Bowls
- Whisk
- Tongs
- Measuring Cups
- Lemon Juicer
Ingredients
- 1 1/2 pounds colossal shrimp cleaned deveined, and butterflied – around U15 count
- 5 large eggs beaten
- 3 cloves garlic minced
- 1 cup flour
- 1/4 cup olive oil
- 3/4 cup dry white wine
- 1 large lemon sliced
- 8 tablespoons butter divided
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/4 cup flat-leaf Italian parsley minced divided
Instructions
- Set up butterflied shrimp, flour, and beaten eggs mixed with parsley.
- Warm nonstick pan over medium heat with olive oil and butter.
- Season shrimp, dredge in flour, dip in eggwash, and fry in batches for 1-2 minutes per side. Drain on paper towels.
- Clean pan, cook garlic in butter, add flour, and whisk until smooth.
- Stir in white wine, boil, then add chicken stock and lemon juice, and boil again. Adjust seasoning.
- Add shrimp and lemon slices to the sauce, heat through for 3-4 minutes.
- Stir in remaining parsley and serve over rice, linguine, or with crusty bread. Enjoy!
Nutrition
What To Serve With Shrimp Francese?
- Fruit SaladÂ
- Ambrosia Salad
- Pear Salad With Pomegranate Seeds
- 5-Minute Coffee Loophole
- Avocado Toast
Variations You May Be Looking For!
Herb Infusion: Enhance the flavor profile by incorporating finely chopped fresh herbs such as parsley, chives, or thyme into the batter. These herbs infuse a subtle, aromatic freshness that complements the shrimp beautifully.
Citrus Zest: For an intensified lemon flavor, grate a small amount of lemon zest into the batter. This addition provides an aromatic citrus boost that deepens the lemony notes in the dish.
Parmesan Crust: To add a layer of complexity, blend some grated Parmesan cheese into the batter. The cheese will melt and form a rich, savory crust that adds a delightful depth to each bite.
Spicy Kick: Introduce a mild heat by mixing a pinch of red pepper flakes into the batter or the sauce. This subtle heat enhances the overall flavor without overwhelming the dish.
Capellini Pasta: For a refined touch, serve the shrimp and sauce over capellini pasta. Its delicate texture pairs perfectly with the shrimp, creating an elegant presentation that elevates the dish to a new level.
