Ingredients
- Large shrimp, peeled and deveined: 1 pound
- All-purpose flour: 1/2 cup
- Eggs: 3 large
- Grated Parmesan cheese: 1/4 cup
- Lemon: 1, juiced and zested
- Dry white wine: 1/2 cup
- Chicken broth: 1/2 cup
- Butter: 4 tablespoons
Instructions
- Step 1: Dredge shrimp in flour, shaking off excess. Whisk together eggs, Parmesan cheese, lemon zest, salt, and pepper in a bowl.
- Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Dip each shrimp in the egg mixture, letting excess drip off, and place in the hot skillet.
- Step 3: Cook shrimp for 2-3 minutes per side, until golden brown and cooked through. Remove shrimp from skillet and set aside.
- Step 4: Add white wine and lemon juice to the skillet, scraping up any browned bits from the bottom. Cook for 1 minute to reduce slightly.
- Step 5: Stir in chicken broth and remaining 2 tablespoons of butter. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Step 6: Return shrimp to the skillet and toss to coat with the sauce. Serve immediately over pasta or rice, if desired.
Notes
- Store leftover shrimp Francese in an airtight container in the refrigerator for up to 2 days for best quality.
- For reheating, gently warm the shrimp in a skillet over low heat with a splash of chicken broth to prevent drying.
- A bright side of steamed asparagus or a simple green salad beautifully complements the richness of this dish.
- Don't overcrowd the pan when cooking the shrimp; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American