Shrimp Francese is an old Italian restaurant favorite with a vaguely French sounding name. I like to describe it as shrimp piccata. It’s nice served hot over raw baby spinach as a simple one pan meal.
- 1 pound large raw shrimp (14 to 16), peeled and deveined, tails on
- 3 large eggs (beaten)
- ½ cup grated Parmesan cheese (preferably on a Microplane)
- ½ cup all-purpose flour (for dredging)
- ½ cup chicken broth
- ½ cup white wine
- 2 lemons (1 juiced and 1 sliced)
- 1 tablespoon extra-virgin olive oil (plus more as needed)
- 1 tablespoon unsalted butter (plus more as needed)
- ¼ cup fresh flat-leaf parsley leaves (packed )
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.
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 ½ 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.