Shrimp Francese Recipes

SHRIMP FRANCESE

Steps:

• Butterfly shrimp: Make deep cut along outer curved edges then spread open like a book. Pat dry.
• Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of parsley in bowl.
• Heat about 1/8 inch olive oil in large skillet over medium-high heat.
• Put flour in shallow bowl. Working in batches, dredge shrimp in flour, dip in egg mixture and add to skillet cut-side down; fry, turning until lightly browned, about 3 minutes.
• Transfer to paper towels to drain.
• Pour out any oil from skillet and wipe clean.
• Add broth, wine and lemon juice and bring to boil over medium high heat.
• Add tomatoes and cook until sauce is slightly reduced, 4 minutes.
• Push tomatoes to one side; whisk in butter a few pieces at a time.
• Stir in shrimp and remaining 1 tablespoon of parsley.
• Meanwhile, put spinach in microwave safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce plastic; microwave until wilted, 3-5 minutes.
• Divide spinach and shrimp mixture among plates and top with sauce.

SHRIMP FRANCESE OVER LINGUINE

Steps:

• Combine cornstarch and water in a small bowl. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil in a medium saucepan over medium heat, stirring occasionally. Add the water and cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.
• While sauce is heating, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
• Coat shrimp with flour, then with beaten egg.
• Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque, 2 to 3 minutes on each side, working in batches if needed.
• Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.

SHRIMP FRANCESE

Steps:

• 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.

FRENCH SHRIMP

Steps:

• Chop parsley and combine with garlic, shallot and butter (not melted).
• Blend well and refrigerate for at least 2 hours.
• Clean and butterfly shrimp.
• Over medium heat, add small amount of oil to skillet.
• When hot, dip shrimp into egg, then fry for about 2 minutes.
• Do not overcrowd and be careful not to overcook; do in batches.
• Place shrimp in oven-proof casserole dish.
• Melt butter mixture and pour over shrimp.
• Broil for 2 minutes or until very hot.

DATE NIGHT SHRIMP FRANCESE OVER ANGEL HAIR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Meanwhile, butterfly shrimp, and lightly press open.
• Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
• Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
• Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
• Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.