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Spicy Shrimp Francese with Calabrian Chili

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Spicy Shrimp Francese with Calabrian Chili

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Spicy Shrimp Francese with Calabrian Chili is a seafood dish combining traditional Italian Francese sauce with spicy Calabrian chili peppers.

Spicy Shrimp Francese

Spicy Shrimp Francese with Calabrian Chili

I recently had Spicy Shrimp Francese at a restaurant, and it was so good I needed to recreate it with less oil and butter. It’s a delicious and flavorful meal that mixes classic Italian flavors with a spicy kick from the Calabrian chili peppers. I served it with broccolini but this may even be great with orzo. Should you love shrimp but need to try something different, take a look at these shrimp recipes like Shrimp Scampi, Shrimp Stir Fry, Shrimp and Grits, and Shrimp Fried Rice.


Spicy Shrimp Francese in a skillet

What does Calabria chili taste like?

Calabrian chili peppers are a style of chili pepper that originates from the Calabria region in Italy. They’ve a spicy and barely sweet flavor and are sometimes utilized in Italian cuisine so as to add heat and depth of flavor to dishes. Should you can’t find whole peppers, chances are you’ll have the opportunity to seek out them in the shape of a paste, and if not, you should use crushed red pepper flakes, harissa, or hot cherry peppers as a substitute.

Spicy Shrimp Francese Ingredients

  • Shrimp: Buy a pound of fresh or frozen peeled and deveined shrimp.
  • Salt and Pepper to season the shrimp
  • Flour and Eggs to coat the shrimp
  • Broth: Use low-sodium chicken broth, or substitute vegetable broth.
  • Lemon: Juice one lemon for the Francese sauce and squeeze half a lemon on top of the cooked shrimp.
  • Garlic: Mince two cloves of garlic.
  • Calabrian Chilis: Cook the garlic within the Calabrian oil and slice 4 to 5 peppers depending on how spicy you wish the dish.
  • White Wine: You’ll need 1 / 4 cup of dry white wine or swap it with more broth.
  • Butter: Melt the butter into the sauce.
  • Parsley for garnish

Learn how to Make Shrimp Francese

  • Dredge the Shrimp: Season the shrimp with salt and pepper. Beat the eggs with a tablespoon of water in a shallow bowl and place the flour in one other. Coat the shrimp within the flour and eggs.
  • Pan Fry the Shrimp: Heat a big nonstick pan over medium heat and add a teaspoon of olive oil to flippantly coat the underside. Cook the shrimp in a single layer for 2 to 3 minutes on all sides or until the shrimp is opaque and cooked through. Transfer it to a big plate and repeat the method with the remaining shrimp.
  • Spicy Francese Sauce: Whisk the broth with a tablespoon of flour after which add the juice of 1 lemon. Pour two teaspoons of Calabrian chili oil into the pan and sauté the garlic for 30 seconds over medium heat. Add the chili peppers and wine, and cook until reduced by half. Next, pour within the broth, bring it to a boil, and simmer for about five minutes until it thickens. Add the butter and let it melt.
  • Final Steps: Return the shrimp to the skillet and cook for a minute until heated. Remove it from the warmth, squeeze the remaining half lemon on top, and garnish with parsley.

What to Serve with Shrimp Francese

They served shrimp Francese with mashed potatoes on the restaurant, but I swapped it for broccoli rabe. After I made it at home, I paired it with broccolini. You can even eat shrimp Francese over pasta, like angel hair or linguine.

Learn how to Store Shrimp Francese

Leftover shrimp Francese will last as long as three days within the fridge. You may microwave it until warm to reheat it.

Spicy Shrimp Francese with Calabrian Chili

More Shrimp Recipes You’ll Love

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Yield: 4 servings

Serving Size: 8 shrimp with sauce

  • Season the shrimp with 1/2 teaspoon salt and black pepper to taste, on either side.

  • Place the flour in a shallow bowl, and the beaten eggs in one other shallow bowl.

  • Evenly flour half of the shrimp, shaking off excess, then dip into the beaten eggs

  • Heat a really large nonstick pan over medium heat. When hot cook the shrimp in two batches (in a single layer) – adding 1 teaspoon olive oil to flippantly coat the underside of the pan.

  • Cook the shrimp 2-3 minutes on all sides, or until the shrimp is opaque and cooked through.

  • When cooked, transfer to a big plate and repeat with the remaining oil, flour and shrimp reserving the remaining flour.

  • Place the chicken broth in a mixing bowl with 1 tablespoon of the flour and whisk. Add the juice from 1 lemon.

  • To the skillet add 2 teaspoons of the Calabrian chili oil and add the garlic, cook 30 seconds, over medium heat until fragrant.

  • Add the Calabrian chili peppers and white wine.

  • Cook to scale back by half, then add the broth, bring to a boil and simmer over medium heat for about 4 to 4 minutes so it reduces barely and thickens. Add the butter and let it melt.

  • Return the shrimp to the skillet and blend well, cook 30 to 60 seconds more to heat through.

  • Remove from heat and squeeze the remaining juice from the half lemon on top. Finish with parsley and revel in!

Last Step:

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Serving: 8 shrimp with sauce, Calories: 256 kcal, Carbohydrates: 9 g, Protein: 27.5 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 281 mg, Sodium: 476 mg, Fiber: 0.5 g, Sugar: 1 g

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