
I was flipping through the current issue (Oct ’13) of Martha Stewart Living and came across a recipe for Shrimp Francese. It’s a simple preparation of very lightly breaded and pan-fried shrimp served with lemon-butter sauce. The reason the recipe caught my attention is because I’d only ever seen chicken or sole served this way. The best way to describe it is to say it’s like piccata without the capers.
One of the things I love about Martha Stewart Living is the wide range of food they present. Sure there’s the requisite “healthy snacks for kids” (yawn), but they also have more challenging recipes. What I love most though are the recipes that seem to have been taken from some specific time or place. This Shrimp Francese recipe is exactly that. It’s an old-school, east coast Italian restaurant favorite with a vaguely French sounding name. The food geek in me just eats that kind of deliciousness right off the very page.
Food Geek Fact #1: Shrimp Francese in Italian means “shrimp in the French manner”.
Food Geek Fact #2: However it’s neither French nor Italian. It’s American. New York American particularly. In fact it’s hardly even known outside the five boroughs of its origin. There are similar methods of cooking foods this way in Italy. An aged mozzarella dish comes to mind. But they’d be more likely to call this preparation indorati e fritti (hand-dipped and fried).
The only reason this geek had those facts at his fingertips is because I have an old cookbook by Lyn Stallworth and Rod Kennedy, Jr. called The Brooklyn Cookbook. Their chicken version caught my attention years ago. Partly for its simplicity and partly because I loved the Brooklyn backstory the authors attached to the recipe.
Wine Pairing
2012 WillaKenzie Pinot Blanc

Price $22
Pairs well with cheeses, chicken, egg dishes, fish, pork, shellfish, turkey, vegetables.
It’s a dish that had everything going for it. It seemed destined to become an Italian-American classic. Evidently (in the 1950s) Chicken Francese was almost as popular as veal and chicken parmigiana in the Brooklyn restaurants where it was served. But something must have happened. Because today piccata dishes are well-loved, but Francese– not so much.
Food Geek Fact #3: There’s a nice recipe from Lidia Bastianich for Chicken Francese in Lidia’s Italian-American Kitchen. When I saw that I figured this dish was about to catch on. I even wondered if they’d start serving it at Mozza. But nope I asked a bunch of west coast food geeks about Francese and drew unanimous blanks.
So you can see why I did a double take when I saw this recipe in the magazine. I liked the idea of modernizing a nearly forgotten classic. Shrimp makes this dish a little modern and maybe even a little special. It also cooks up quickly and easily. I promise no matter what level of cooking skills you possess you can make this dish as good as Martha (or at least as good as me).
The real reason this recipe for Shrimp Francese stopped me in my tracks is because I’ve been rooting for this mostly little known dish to find favor with folks once again. If there’s anybody who can get something onto the radar of food geeks everywhere it’s Martha Stewart. I often credit her for teaching me how to cook. In the 1990s I used to watch her 9am TV show everyday. I know I was supposed to be getting my then struggling photo career going, but I always found a way to delay the cold calls until after the Martha Stewart Living show ended.
So do me a favor and make Shrimp Francese and give this recipe a new start for a whole new generation. Let’s get together and beat the piccata pants off the competition. GREG

I ordered the shrimp Frances everytime at Manetta’s Tavern in the Village. Amazing!!
Is the wine really necessary? If not, what would you suggest as an appropriate alternative?
You could try white grape juice with a splash of vinegar to balance the acidity. GREG
Hi Greg,
I going to try this out tonight! I’m in love with the Veal Francese and every where i go I can’t find anyone who knows how to cook these dishes anymore. I’m also tired of spending money at these places and they serve you crap in return.
Looks so good! I’ve made Chicken Francese being that it’s my night’s favorite “restaurants dish”. I actually prefer Shrimp Francese but have never made it. I think, coming across this recipe, now is the time to give it a go!
I love shrimp!!!!!Nothing like fresh shrimp!!!!!
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I don’t eat cheese…Would leaving out the cheese affect the texture of the cooked shrimp? Any substitutes for the cheese that you would consider?
The cheese does improve the texture of the crust on the shrimp. But you could easily leave it out. It would be fun to experiment with finely ground nuts as a substitute, though I can’t vouch for it. Still it might be worth a try. The fats in the nuts might behave similarly to the fats in the cheese. However, if you prefer a nondairy Parmesan substitute, try a soy Parmesan cheese. All brands are free or cholesterol and are available with no fat to low and moderate amounts of fat.
Good luck, GREG
Sometimes a little “old school” is just what the doctor ordered.
Oh my this looks great. I’m wondering if I can make this without flour somehow. Don’t roll your eyes okay?
Corn starch!
Wow, this looks good. I’ve had chicken francese before, but never shrimp. A fun twist on a NY (who knew?) classic.
Love, love, love the geek food facts! And what is not to love about this recipe?
Looks tasty, but… where did the “wine” mentioned in the recipe come from? It’s not in the list of ingredients.
Fixed the error. Thanks GREG
I’ve never seen or heard of a shrimp version of francese…but those little crustaceans pair so well with lemon, you have to think “WHY NOT!”
I’m married to a shrimp lover, so this is going on the to-make list 🙂
French or American, I don’t care, but it sounds wonderful! At first I thought it was “shrimp fricassee” and was thinking of the goopy dish that my mom made in the 70’s. But this is definitely something much better and delightful.
this sounds like a simple yet delish shrimp dish!
An NYC thing? Wow — I never would’ve thought that! Now this dish is just amazing — I’ve been meaning to make a shrimp dish too. It’s been ages since we had seafood!
I’ve had the chicken version of this dish, but really like your shrimp version. Terrific idea! This is super, and something I’ll definitely be making. Thanks so much!
Lovely shrimp dish! What’s even better is that you paired it with some Oregon Pinot Blanc!
I have no idea how or why but chicken francese has been in my menu list for years. Still…I love shrimp more; this looks divine!
Divine and it looks so elegant!!
This does look really good. My family would love this. Glad to know some history behind a dish like this one.
Oh I had NO idea chicken francese was just an NYC thing. Growing up in NYC it was all I’d ever order when we went to our favorite West Side Italian place. I miss that place and I miss that dish. I’ll give this a try for sure.
I LOVE shrimp. This looks like my kind of meal!
What do you suggest as a side dish
something green and crunchy. GREG