Under 30 Minutes

Shrimp Francese

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp Francese

Source: Martha Stewart Living, October 2013


  • 1 pound large shrimp (14 to 16), peeled and deveined, tails on
  • 3 large eggs, beaten
  • 1/2 cup finely grated (preferably on a Microplane) 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 tablespoon extra-virgin olive oil, plus more as needed
  • 1 tablespoon unsalted butter
  • 1/4 cup packed fresh flat-leaf parsley leaves


  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.

  2. 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.


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