Shrimp Francese
Golden shrimp kissed with lemon, garlic, and herbs—this dish balances crisp, buttery coating with a bright, zesty finish. Simple, elegant, and perfect for a weeknight indulgence or a dinner party star.
Serves 4
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup flour
- 3 eggs (Plus 2 tablespoons of water)
- 1 pound shrimp (peeled and deveined)
- 2 cloves garlic (smashed)
- 1/2 cup chicken stock
- 2 lemons (Halved)
- 1/2 bunch fresh flat leaf parsley
- salt and pepper (to taste)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup flour
- 6 eggs (Plus 2 tablespoons of water)
- 2 pounds shrimp (peeled and deveined)
- 4 cloves garlic (smashed)
- 1 cup chicken stock
- 4 lemons (Halved)
- 1 bunch fresh flat leaf parsley
- salt and pepper (to taste)
- 10 tablespoons butter
- 10 tablespoons olive oil
- 2 1/2 cups flour
- 15 eggs (Plus 2 tablespoons of water)
- 5 pounds shrimp (peeled and deveined)
- 10 cloves garlic (smashed)
- 2 1/2 cups chicken stock
- 10 lemons (Halved)
- 2 1/2 bunches fresh flat leaf parsley
- salt and pepper (to taste)
- 20 tablespoons butter
- 20 tablespoons olive oil
- 5 cups flour
- 30 eggs (Plus 2 tablespoons of water)
- 10 pounds shrimp (peeled and deveined)
- 20 cloves garlic (smashed)
- 5 cups chicken stock
- 20 lemons (Halved)
- 5 bunches fresh flat leaf parsley
- salt and pepper (to taste)
Directions
- Heat a high-sided skillet over medium heat, add butter and olive oil.
- Meanwhile, to two separate 1/4 sheet trays or bowls, add flour and whisk together eggs & water.
- Season shrimp with salt and pepper. Dip shrimp into flour, then egg, then place directly into a hot skillet.
- Repeat with all shrimp. Cook about 2 minutes a side until golden. Lower the heat and add chicken stock.
- Allow it to be reduced by half. Turn the heat off. Squeeze in the juice of 2 lemons, toss in fresh parsley, and check for seasoning. Serve immediately over rice, pasta, or with some crusty bread!