- 2 lbs large shrimp, peeled and deveined, butterflied, tails removed
- 1-1/2 cups flour
- 1 cup dry white wine
- Juice of 1-1/2 lemons
- 6 tablespoons unsalted butter
- 1 cup vegetable oil
- 4 large eggs
- ¼ cup grated Romano cheese
- 2 teaspoons minced Italian parsley
- Additional chopped parsley for garnish
Whisk eggs, cheese, parsley, salt and pepper until well blended. Dredge shrimp in flour and dip into egg mixture, and dredge in flour again.
Heat oil over medium-high heat. When oil is hot, place shrimp in pan, open side down. Brown shrimp for 2-3 minutes on each side. Remove cooked shrimp to a warm serving platter.
Drain off excess oil. Add wine, lemon juice, salt and pepper. Bring to a boil and add 2 tablespoons butter. Raise heat and whisk in remaining butter until sauce has thickened. Pour sauce over shrimp. Sprinkle with fresh parsley and squeeze lemon juice over shrimp.
I have been looking for a recipe for Shrimp Francese for YEARS…I made this tonight; and it was absolutely SCRUMPTIOUS!!….thanks!
Mmm sounds awesome. Maybe my friends and I can make it next weekend.
We made this tonight and as former residents of NYC we found this recipe to be as good if not better than any NYC overpriced restaurants.I was born and raised in Manhattan and being of Italian decent and having dined in the best restaurants in the City I can truly say it was great. Bon Apetit!
Thank you. Love that you enjoyed the recipe.
I have made this dish several times and it is declared #1 Shrimp entree in our house. Since I serve atop small portion of pasta I do double the wine, lemon juice and butter. Not a low calorie meal but worth the dieting before and after. Use fresh shrimp if possible. Will you be adding more recipes to your website?