If you’re looking for a delicious shrimp recipe, then you’ve come to the right place! This simple and easy dish will quickly become a hit at your next party! In addition, it is an affordable, low-fat choice!
Uncooked shrimp
If you are a fan of seafood, you have probably already tried some version of shrimp spaghetti sauce. This classic Italian-American dish is made with pan-fried shrimp and a buttery lemon and white wine sauce. Served over pasta or over rice, it’s a delicious and easy meal to prepare.
First, prepare your shrimp. You can use frozen or fresh, unpeeled shrimp. It’s a good idea to thaw them in the refrigerator for an hour before cooking. They will be easier to peel.
Next, prep your sauce. Mix up a broth mixture with some lemon juice and wine. Add the remaining ingredients to the sauce. Toss in some parsley and lemon slices. Then, reduce the sauce by half. Serve the scampi sauce with lemon wedges.
Now, you’re ready to cook. Heat a large skillet over medium-high heat. When it’s hot, add a tablespoon of butter and swirl it around. Sprinkle with salt and pepper. Saute until you begin to smell a nutty aroma. Add the slivered garlic and saute for one minute.
Next, dip the shrimp in the egg mixture. Spread the batter over the shrimp. Make sure to coat both sides. Once the shrimp is coated, set it cut side down in the hot skillet. Cook until it is lightly browned. Transfer to paper towels to drain.
Before serving the sauce, squeeze a bit of lemon on top. Garnish with more lemon zest and parsley. And, enjoy! Whether you are looking for a light and easy meal or a rich and flavorful dinner, you can’t go wrong with Shrimp Francese. This simple recipe takes about 30 minutes to make. You can serve it over linguine or angel hair pasta.
Egg coating
If you are looking for a quick meal to prepare, you should try making Shrimp Francese. This Italian dish consists of seasoned shrimp, lightly fried, and tossed in a creamy sauce. It is served with wilted baby spinach for a flavorful and elegant meal.
The ingredients you will need to make Shrimp Francese are butter, lemon juice, white wine, parsley, basil, and shallots. To begin, you need to rinse the shrimp thoroughly. Once they are cleaned, they should be split open down the back. Next, season both the front and the back of the shrimp. You should also rinse and devein them.
Heat a skillet or saute pan on medium high heat. Add about 2 tablespoons of olive oil. When it is hot, add the dredged shrimp and lightly coat them in flour. Be careful not to overcrowd the pan. After the shrimp are dredged, you should shake off excess flour.
Once the flour is coated on the shrimp, you need to add a little egg to the mixture. After the eggs have been beaten, you can dip the dredged shrimp into the mixture. These should then be placed on a paper-lined sheet pan. Alternatively, you can butterfly the shrimp, by slicing them open and placing them cut side down in the pan.
After cooking for two minutes, flip the shrimp over. Cook for another minute or two on each side. Finally, remove the shrimp from the pan and place them on a plate lined with a paper towel to absorb the excess oil.
This dish can be stored for up to four days in an airtight container. You can serve it over pasta or noodle. In addition, arugula is a great accompaniment to the dish.
White wine
Shrimp Francese is a classic Italian dish that’s remarkably simple to make. It involves pan-frying lightly battered shrimp in a creamy white wine sauce, wilted baby spinach and a dash of lemon juice. This elegant dish can be served as a main course or as an appetizer.
The key to making this delicious dish is to use a high-quality olive oil. Olive oil has a higher smoke point than butter, so it infuses flavor into the shrimp while preventing it from burning. Once the oil is hot, gently drop the shrimp in.
You should be able to cook the entire recipe in under twenty minutes. To make this easy, follow these steps:
Heat up the frying pan over medium heat. Add butter and shallots. Sauté for three minutes. Add garlic and red pepper flakes. Stir to combine. Remove from heat.
Next, add in the shrimp and turn to coat. Turn the shrimp a few times, allowing them to get a good, light brown color. If you’re serving the dish as an appetizer, you can toss in some burst cherry tomatoes.
After cooking, transfer the shrimp to a paper towel to drain the excess oil. When done, place the dipped shrimp on a piece of waxed paper. Serve the dish with crusty garlic bread.
You can even freeze the finished shrimp for up to a month. However, the best shrimp to serve with this dish are wild-caught. Alternatively, you can substitute the chicken bone broth with fish stock.
Another fun way to serve this dish is to spread it open like a book. A layer of beaten egg on the outside of each shrimp will give it an extra crispy crunch.
Grapeseed oil
Grapeseed oil is a type of cooking oil that has become more popular over the past few decades. It’s made from the seeds of grapes and is said to be good for high-heat cooking. However, there are a few things you should know before trying it out.
For starters, the smoke point is an important factor to consider. The smoking point is the temperature at which a vegetable oil starts to break down and smell or taste bad.
Generally, oils with a high smoking point are more suitable for frying than those with low points. But there are exceptions. When choosing the right oil, remember to choose a brand with a high smoke point.
Grapeseed oil is a good option for frying because of its moderately high smoke point. But you should never use it to cook at temperatures above 445 F. This is because it can’t stand heat as well as other common oils.
Another factor to consider is the fat content. Grapeseed oil contains a lot of polyunsaturated fat. Specifically, it contains omega-6 fatty acids. These fatty acids can cause inflammation in the body. They also form free radicals, which can be harmful.
If you want to make your food a bit healthier, use a light cooking oil. In addition to its health benefits, grapeseed oil is versatile. You can use it in salad dressings, sauteing, and baking.
However, grapeseed oil is not recommended for deep frying. Instead, you should opt for pan-frying. Deep frying can be dangerous and is not healthy for your body.
One way to avoid this is to use a shallow pan. Make sure to season your shrimp before frying it.
Pecorino
Pecorino is the everyday white wine of Abruzzo. It has a touch of astringency which makes it perfect for pairing with grilled fish. While it’s not the prettiest glass of booze you’ll ever have, it does boast a clean, lemony finish. Known for its superior quality, it can be used in all kinds of recipes from soups to salads to pastas.
To achieve the aforementioned feat, you’ll need a pair of medium-sized saute pans, a splash of olive oil and a hefty helping of kosher salt. Once the butter and olive oil are hot, add in the garlic and cook for two or three minutes. The most important part of the process is to make sure that the entire mixture is tossed to ensure the requisite browning.
Next, it’s time to move on to the fun stuff. You’ll want to start cooking the shrimp. This can be done in batches, but you’ll want to do so in single-layer batches for best results. If you haven’t yet peeled your shrimp, a quick rinse in cold water is in order.
A tad more effort was put into the sauce, which should take about 15 minutes. When you’re ready to serve, you’ll want to add in the pasta and sauce while stirring the whole shebang together with a fork. Of course, you’ll need to keep an eye on the heat so the dish doesn’t overcook.
While you’re at it, don’t forget to wilt your spinach. For a healthy, light meal, this will make the perfect accompaniment to the seafood you’ll be eating.
A final touch is to serve the sauce over linguine or fettuccine, as aforementioned. Be sure to retain about 1/4 cup of cooking water before you serve.