When getting ready to make this dish, peel the shrimp and save the shells to make your own fish stock. Boil the shrimp shells in water with carrots, celery, onion, bay leaf and salt for 90 minutes.
Take the shrimp out of their shells, cut them into butterfly shapes, and rinse them to clean them. Then, coat them in flour and then egg mixture.
Shrimp Francese is a staple of Italian-American cuisine that combines tender shrimp in a light egg batter with a lemon-wine sauce, This simple yet elegant dish is a favorite at Italian restaurants across the country But what exactly goes into making authentic shrimp Francese?
A Brief History of Shrimp Francese
While Francese dishes originated in Italy, shrimp Francese as we know it today likely emerged in Italian-American communities in the early 20th century. Traditional Francese recipes call for coating meat, fish, or vegetables in flour, eggs, and lemon juice before sautéing.
Italian immigrants brought these techniques to America, where abundant local seafood made shrimp the perfect protein. The elegant Francese preparation allowed humble shrimp to feel luxurious and indulgent. Over time, Italian-American chefs customized the Francese method by adding white wine and chicken broth to the lemon sauce.
So while not authentically Italian, shrimp Francese has become a classic Italian-American dish found on menus everywhere from old-school red-sauce joints to upscale Italian restaurants.
The Essential Ingredients
Shrimp Francese requires just a handful of simple ingredients you can find at any grocery store Here’s what goes into this crowd-pleasing dish
Shrimp
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Shrimp is the star ingredient. Opt for large shrimp (15-20 count per pound) like tiger shrimp or colossal for the best texture.
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Shrimp are typically butterflied (cut partway through the back) for extra surface area to soak up sauce.
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1 1/2 pounds of shrimp serves 4 people.
Eggs
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Eggs create the delicate coating on the shrimp. Use 3-5 large eggs per 1 1/2 pounds of shrimp.
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The eggs get beaten with a bit of water or milk for a thinner, lighter batter.
Flour
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All-purpose flour lightly coats the shrimp before dipping in egg. About 1 cup flour total.
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Some recipes also use a bit of flour to thicken the sauce.
White Wine
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Dry white wine like Pinot Grigio adds acidity and flavor to the sauce. Use around 1/2 to 3/4 cup.
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If avoiding alcohol, substitute with chicken or vegetable broth.
Chicken or Vegetable Broth
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Broth makes up the bulk of the sauce, about 1 1/2 to 2 cups.
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Low-sodium chicken broth works well. Vegetable broth to make it vegetarian.
Butter
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Butter gives the sauce richness. Use 3-4 tablespoons.
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Can use olive oil instead for a lighter option.
Garlic
- 2-3 cloves of minced garlic provide aromatic flavor.
Lemon Juice
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Fresh lemon brightens up the buttery sauce. Use the juice of 1 lemon.
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Zest the lemon first for extra flavor.
Parsley
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Fresh flat-leaf Italian parsley adds color and freshness. Chopped for garnish.
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Substitute with basil for a twist.
Salt and Pepper
- Kosher salt and fresh cracked black pepper season the shrimp and sauce.
The Step-by-Step Cooking Process
While the ingredient list is short, proper technique is crucial for getting deliciously crispy shrimp and a silky sauce. Follow these steps:
Prep the Ingredients
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Rinse, peel, and devein the shrimp. Butterfly if desired. Pat very dry with paper towels.
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Juice the lemon. Mince the garlic. Chop the parsley.
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Beat the eggs with 1 tablespoon water or milk per egg.
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Set up a breading station with flour and egg wash. Season shrimp with salt and pepper.
Cook the Shrimp
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Dredge shrimp in flour, dip in egg wash, allowing excess to drip off.
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Heat 1-2 tablespoons olive oil in a skillet over medium-high heat.
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Fry shrimp in batches 2-3 minutes per side until golden brown. Set aside on a wire rack.
Make the Sauce
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Add butter, garlic, and a bit more oil to the skillet.
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Whisk in a tablespoon or two of flour to make a roux.
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Slowly whisk in wine, broth, and lemon juice. Simmer until slightly thickened.
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Season sauce with salt and pepper.
Finish the Dish
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Return shrimp to pan and cook 1-2 minutes more to heat through.
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Stir in chopped parsley, then serve shrimp over pasta or rice.
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Garnish with lemon wedges and Parmesan cheese.
And that’s all there is to it! With the right ingredients and proper technique, you can now make restaurant-quality shrimp Francese at home. Adjust the recipe to your tastes by adding herbs, spices, vegetables, or more wine and broth. Serve this elegant yet easy seafood dish for your next date night in or dinner party!
Frequency of Entities:
shrimp: 33
francese: 13
lemon: 12
sauce: 11
wine: 5
butter: 5
broth: 4
pasta: 3
garlic: 3
parsley: 3
egg: 3
flour: 3
salt: 2
pepper: 2
chicken: 2
vegetable: 2
italian: 2
oil: 2
