Margi Cintrano
Washing Up
Buonsera,
Ladies and Gents.
What is your version of Francese for shrimp, veal, or chicken ?
Shrimp, Veal and Chicken Francese are three of the most popular dishes in Manhattan when it comes to northern Italian cuisine. Here Our Families version:
Shrimp Francese
2 Kilos of Fresh Prawns or Shrimp
Flour for Dredging
2 tblsps butter at room temperature
4 thin slices fresh lemon
salt and freshly ground black pepper
2 eggs beaten well
1/2 cup chicken broth
1 tblsp. finely chopped fresh parsley
1 tsp. of dried Chili Pepper flakes
1/2 cup dry white Italian Wine
Evoo
*** add spices very lightly
1. after drying the shrimp after rinsing, sprinkle lightly with salt and pepper the prawns
( My fishmonger de-veins or peels the shells at my request )
2. place the shrimp in between two sheets of wax paper and pound to about 1/8 inch
3. dredge lightly on all sides in flour that has been seasoned with salt and lightly with freshly ground pepper, the dry chili flakes, a bit of parsley, basil and oregano; shake off excess and coated in egg well beaten.
4. Combine the Evoo with the Melted butter in a skillet
5. sauté the shrimp until golden on both sides
6. cook about 1 minute per side
7. carefully pour off the Evoo and tent the shrimp to keep warm
8. place butter and chicken broth over high heat to reduce quickly
9. squeeze the lemon and pour in white wine and reduce
10. transfer to hot platter and gently pour over shrimp with fresh parsley garnish
Enjoy, Ciao.
Margaux Cintrano.
Ladies and Gents.
What is your version of Francese for shrimp, veal, or chicken ?
Shrimp, Veal and Chicken Francese are three of the most popular dishes in Manhattan when it comes to northern Italian cuisine. Here Our Families version:
Shrimp Francese
2 Kilos of Fresh Prawns or Shrimp
Flour for Dredging
2 tblsps butter at room temperature
4 thin slices fresh lemon
salt and freshly ground black pepper
2 eggs beaten well
1/2 cup chicken broth
1 tblsp. finely chopped fresh parsley
1 tsp. of dried Chili Pepper flakes
1/2 cup dry white Italian Wine
Evoo
*** add spices very lightly
1. after drying the shrimp after rinsing, sprinkle lightly with salt and pepper the prawns
( My fishmonger de-veins or peels the shells at my request )
2. place the shrimp in between two sheets of wax paper and pound to about 1/8 inch
3. dredge lightly on all sides in flour that has been seasoned with salt and lightly with freshly ground pepper, the dry chili flakes, a bit of parsley, basil and oregano; shake off excess and coated in egg well beaten.
4. Combine the Evoo with the Melted butter in a skillet
5. sauté the shrimp until golden on both sides
6. cook about 1 minute per side
7. carefully pour off the Evoo and tent the shrimp to keep warm
8. place butter and chicken broth over high heat to reduce quickly
9. squeeze the lemon and pour in white wine and reduce
10. transfer to hot platter and gently pour over shrimp with fresh parsley garnish
Enjoy, Ciao.
Margaux Cintrano.
Last edited by a moderator: