Shrimp Francese: A Delicious Italian-American Classic You Need to Try!

Hey foodies! Today I’m super excited to share everything you need to know about one of my absolute favorite shrimp dishes – Shrimp Francese. As someone who’s cooked this dish countless times, I can tell you it’s way easier than it looks and absolutely delicious!

What is Shrimp Francese?

Shrimp Francese (pronounced fran-CHAY-zay) is a mouthwatering Italian-American dish featuring butterflied shrimp that are lightly coated in flour and egg wash, then pan-fried until golden brown and served in a bright lemon-butter sauce. Think of it as piccata’s cousin, just without the capers!

The Fascinating History

Here’s something that’ll surprise ya – despite its Italian-sounding name meaning “in the French manner”, Shrimp Francese isn’t actually Italian OR French! It’s a true New York creation that originated in the five boroughs during the 1950s. Initially, the Francese preparation was mostly used with chicken and was nearly as popular as chicken parmigiana in Brooklyn restaurants.

Why You’ll Love This Dish

• Quick & easy – Ready in under 30 minutes
• Restaurant-quality results at home
• Perfect balance of flavors – buttery, lemony, garlicky
• Impressive enough for company but simple enough for weeknight dinner
• Versatile – pairs well with pasta, rice, or vegetables

Key Ingredients

For the Shrimp

• 1 pound large shrimp (about 16-20 count), peeled and deveined
• 3 large eggs
• 1/2 cup Parmesan cheese (freshly grated works best!)
• 1/2 cup all-purpose flour
• Salt and pepper to taste

For the Sauce:

• 1/2 cup chicken broth
• 1/2 cup white wine
• Juice of 1 lemon
• 2-3 tablespoons butter
• Fresh parsley
• Garlic (because honestly, when is more garlic ever wrong?)

How to Make Shrimp Francese

1. Prep the Shrimp

   • Butterfly your shrimp by cutting along the back
   • Pat them dry with paper towels
   • Season with salt and pepper

2. Set Up Your Dredging Station

   • Bowl 1: Flour seasoned with salt and pepper
   • Bowl 2: Beaten eggs mixed with grated Parmesan

3. Coating Process

   • Dredge shrimp in flour
   • Dip in egg mixture
   • Let excess drip off

4. Cooking

   • Heat olive oil and butter in a large skillet over medium-high heat
   • Cook shrimp in batches (don’t overcrowd!) about 1.5 minutes per side
   • Remove to a plate when golden brown

5. Make the Sauce

   • In same pan, add wine and chicken broth
   • Scrape up those yummy brown bits
   • Add lemon juice
   • Simmer until reduced by half
   • Finish with butter and parsley

Pro Tips from My Kitchen to Yours

1. Don’t skip the butterflying step – it helps the shrimp cook evenly and creates more surface area for that yummy coating

2. Make sure your oil is hot enough before adding shrimp – test with a drop of egg mixture, it should sizzle immediately

3. Don’t overcrowd the pan! Work in batches if needed

4. Keep finished shrimp warm in a low oven (200°F) while completing the batches

Common Mistakes to Avoid

• Using pre-cooked shrimp (just don’t!)
• Overcooking the shrimp (they’ll get rubbery)
• Making the coating too thick
• Not letting the sauce reduce enough

What to Serve with Shrimp Francese

This versatile dish goes great with:

• Angel hair pasta
• Steamed rice
• Roasted vegetables
• Crusty Italian bread (for soaking up that amazing sauce!)
• A crisp white wine like Pinot Grigio or Sauvignon Blanc

Storage and Reheating

While Shrimp Francese is best served fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet with a splash of chicken broth to prevent the sauce from breaking.

Why Make This at Home?

Listen, I know it might seem easier to order this at a restaurant, but trust me – making Shrimp Francese at home is totally worth it! Not only will you save some serious $$, but you’ll also:

• Control the quality of ingredients
• Adjust seasonings to your taste
• Impress the heck outta your family/guests
• Learn a classic technique you can use with other proteins

Variations to Try

• Add mushrooms to the sauce
• Include some capers if you’re feeling rebellious
• Try it with a mix of seafood (scallops work great!)
• Make it spicy with a pinch of red pepper flakes

Final Thoughts

Y’all, Shrimp Francese might have humble Brooklyn beginnings, but it’s a dish that deserves a spot in your regular rotation. It’s one of those recipes that looks fancy but is actually super approachable – perfect for both weeknight dinners and special occasions.

Got leftovers? Try chopping them up and using them in a salad the next day – totally different meal, same great flavors!

Stay delicious,
[Your Name]

#cooking #shrimp #italianamerican #easyrecipes #dinner

Shrimp Francese is a classic Italian-American dish featuring lightly battered and pan-fried shrimp in a lemon-butter sauce. The shrimp are typically butterflied, dredged in flour, dipped in egg wash, and then quickly cooked until golden.

In the context of food, “francese” (or “française”) is an Italian-American term, not a standard French one, referring to a dish where meat (usually chicken or veal) or other ingredients like artichoke hearts are dipped in flour and egg and then pan-fried, before being served with a lemon-based sauce.