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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp Francese Recipe

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This recipe for Shrimp Francese is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 medium-large shrimp (about 1 1/4 pounds)
1 c flour
3 eggs, beaten
6 T clarified butter
salt and pepper to taste
2 T lemon juice
1/2 c dry white wine (preferably Chablis)
Directions:
Directions:
Peel, devein and butterfly shrimp, leaving tail attached. Dredge in flour. Shake off excess and dip in beaten eggs. Heat the butter in a large heavy aluminum skillet. (Do not use iron skillet which tends to darken shrimp). Saute shrimp until lightly golden on both sides. Sprinkle with salt and pepper to taste. Sprinkle lemon juice over shrimp and add white wine. Simmer uncovered, stirring gently, for a few seconds. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This particular recipe was a favorite at a restaurant called Italian Landmark. It has since closed.

 

 

 

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