Shrimp Francaise
Butterflied shrimp in a lemon-wine sauce
Ingredients
- 1 lb Raw shrimp preferably not previously frozen
- 1 cup Flour
- 2 large Eggs
- 1 whole Lemon
- 1 Cup White wine
- 1 Cup Chicken broth
- 2 Tbsp Olive oil
- 6 Tbsp Butter
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tbsp Parsley
- 1 Tbsp Basil
Instructions
- Peel and devein shrimp. Butterfly shrimp by slicing lengthwise along inside of shrimp (side where the legs are). Do not slice all the way through. Open shrimp along cut to create butterfly shape.
- In bowl, break eggs and scramble. In separate bowl add flour. One by one add shrimp to egg bowl and turn over. Remove from bowl and shake off excess egg. Add to flour bowl and repeat process.
- Heat large skillet on medium high heat. When hot, add oil. When oil is hot (appears shimmery instead of smooth), add 2 tbsp butter and some shrimp (you will be cooking in batches). Ensure to not overcrowd pan; there should be some room between shrimp. Cook until the bottom half of shrimp has turned pink and then flip over, approximately 4 minutes. Cook for an additional four minutes, or until pink and place on separate dish. Repeat this step and previous step until all shrimp has been cooked and placed aside.
- Add wine and chicken broth to pan. The pan should sizzle and pull some browned pieces of shrimp off of pan. Break off additional brown pieces using wooden spoon with stirring motion. Let reduce until half of liquid remains, approximately 5 minutes.
- Add in remaining spices and butter and reduce heat to low. Add shrimp and cover. Cook for 2-3 minutes. Cut lemon and squeeze juices into pan. Add in tbsp of flour if you'd like a thicker sauce. Serve shrimp and pour liquid on top as sauce. This dish lends itself well as a sauce on long noodle pasta. Note, you may alternatively slice the lemons thinly and cook in sauce, but that may turn the dish bitter with rind.