This is such a favorite meal of a very special friend of mine. She is a great friend, amazing teacher, the best math tutor my son could possible have.....and oh yeah.....definitely a comedian!!! She is a one woman show...believe me!!! So tonite I decided to make dinner for her. All of her babies are now out of the nest so I like to invite her to jump into mine!! She loves Shrimp Francese...orders it everywhere we go and kind of has me hooked as well. So here's a recipe for my wonderful friend...Dorothy!!! Hope you all enjoy it as much as we did!!
SHRIMP FRANCESE
2 LBS OF LARGE SHRIMP
FLOUR
EGGS
VEGETABLE OIL FOR FRYING
FOR THE SAUCE
2 CUPS WHITE WINE
3 WHOLE LEMONS JUICED & ZEST OF 1/2
4 CUPS CHICKEN BROTH
1 STICK BUTTER
1 LB ANGEL HAIR PASTA
FRESH CHOPPED PARSLEY
SALT & PEPPER
Begin by preparing your shrimp.. Clean and devein them leaving the end of the tail on. Not truly necessary, just looks pretty in the end. Then butterfly them. Run your knife down the back of the shrimp, splitting them open. Shrimp is very soft and tender so be gentle not to tear completely.
SHRIMP FRANCESE
2 LBS OF LARGE SHRIMP
FLOUR
EGGS
VEGETABLE OIL FOR FRYING
FOR THE SAUCE
2 CUPS WHITE WINE
3 WHOLE LEMONS JUICED & ZEST OF 1/2
4 CUPS CHICKEN BROTH
1 STICK BUTTER
1 LB ANGEL HAIR PASTA
FRESH CHOPPED PARSLEY
SALT & PEPPER
Begin by preparing your shrimp.. Clean and devein them leaving the end of the tail on. Not truly necessary, just looks pretty in the end. Then butterfly them. Run your knife down the back of the shrimp, splitting them open. Shrimp is very soft and tender so be gentle not to tear completely.
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Next heat your oil in a large pan and get ready to fry!!! Dredge the shrimp lightly in the flour shaking off the excess. Dip in the egg and drop in the oil.....
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They fry very quickly. Maybe 2 minutes on each side so keep a very close eye. You just want a very light golden color on them.
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Perfect....they are actually delicious just like that. There may be a few missing....haha!! Now, use the same pan to make your sauce. Just pour out your oil and wipe with a paper towel.
You can also get prepared to cook your pasta at this point.
For the sauce melt the stick of butter in the pan. Add the white wine and kick up the heat to a full simmer. Let it simmer until slightly reduced.
You can also get prepared to cook your pasta at this point.
For the sauce melt the stick of butter in the pan. Add the white wine and kick up the heat to a full simmer. Let it simmer until slightly reduced.
Add the juice of 3 lemons as well as the zest of about half.....
Next add the chicken stock.....
Now just allow it to come back to a soft simmer and give it a chance for all the flavors to come together. Season well with salt & pepper.
It only needs about 5 minutes and you can put the shrimp in the pan. Let this cook over a low flame for about 15 minutes. As it cooks, the flour on the shrimp will thicken your sauce slightly. Don't forget to just give the sauce a taste to make sure it is seasoned properly. Serve immediately over pasta. I used an Angel Hair because I know Dorothy loves Angel Hair, but it is totally up to you.
It looks delicious....it smells delicious...it tastes delicious!!! Ok....Let's eat!! You may want to sprinkle on some fresh chopped parsley. And grab a great loaf of crusty Italian bread. Nothing wrong with this dish!!!!
ENJOY!!!! ALL GOOD STUFF!!!!
ENJOY!!!! ALL GOOD STUFF!!!!
