Ok, Shrimp Francese is one of my new favorite things. Our chef told me that it was a popular dish in New York. It’s now popular in Florida too because honestly, I have been craving it since she made it. So delicious! The shrimp were perfectly seasoned and cooked.
We chose to cook the shrimp in Kelapo Coconut Oil & Ghee. A new partner company of ours where will begin sourcing our ghee. Surprisingly, they are local to our area! Thanks to Kelapo’s Coconut Oil and Ghee blend, the shrimp has a delicate buttery lemon flavor that I couldn’t get enough of. This is a simple dish to prepare and make but looks complex once the finished product is plated. Impress your family and friends and make some for dinner!
Delicious Shrimp Francese
- 1 pound large raw shrimp (14 to 16), peeled and deveined, tails on
- 3 large cage free eggs (beaten)
- 2 T. nutritional yeast
- ½ cup cassava flour (for dredging)
- 2 t. sea salt
- 1 cup chicken stock
- 3 lemons (2 juiced and 1 sliced)
- ½ cup Kelapo ghee-coconut oil blend
- ¼ cup fresh flat-leaf parsley leaves
- Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and nutritional yeast in a shallow dish; place cassava flour and salt in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.
- Whisk together broth and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in ghee coconut oil blend. Cook shrimp in 2 batches, adding more ghee blend between batches as needed, until golden, about 1 ½ minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.