Spicy Shrimp Francese with Calabrian Chili

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

Spicy Shrimp Francese

Spicy Shrimp Francese with Calabrian Chili

I had Spicy Shrimp Francese at a restaurant recently and it was so good I had to make it again with less oil and butter. It’s a delicious and flavorful meal that combines classic Italian flavors with a spicy kick of Calabrian chili peppers. I served it with broccolini, but that would be great with orzo too. If you love shrimp but want to try something different, check out these shrimp recipes like Shrimp Scampi, Shrimp Stir Fry, Shrimp and Grits, and Shrimp Fried Rice.

Spicy Shrimp Francese in a pan

What does Calabria chili taste like?

Calabrian chili peppers are a variety of chili that originated in the Calabria region of Italy. They have a tangy and slightly sweet flavor and are often used in Italian cuisine to add warmth and depth of flavor to dishes. If you can’t find whole peppers, you might be able to find them in paste form, and if not, you can use crushed red pepper flakes, harissa, or hot cherry peppers instead.

Spicy shrimp Francese ingredients

  • Shrimp: Buy a pound of fresh or frozen peeled and deveined shrimp.
  • salt and pepper to flavor the shrimp
  • flour and eggs to coat the shrimp
  • Broth: Use low-sodium chicken broth or substitute vegetable broth.
  • Lemon: Squeeze a lemon for the Francese sauce and squeeze half a lemon over the cooked shrimp.
  • Garlic: Finely chop two cloves of garlic.
  • Calabrian chillies: Cook the garlic in the Calabrian oil and slice four to five peppers, depending on how spicy you want the dish.
  • White wine: You’ll need 1/4 cup of dry white wine, or substitute for more broth.
  • Butter: Melt the butter in the sauce.
  • Parsely for garnish

How to make Shrimp Francese

  • Dredge Shrimp: Season shrimp with salt and pepper. Whisk the eggs with a tablespoon of water in a shallow bowl and add the flour to another. Dip shrimp in flour and eggs.
  • Fry the shrimp in the pan: Heat a large nonstick skillet over medium-high heat and add 1 teaspoon olive oil to lightly coat the bottom. Cook the shrimp in a single layer, two to three minutes on each side, or until the shrimp are opaque and cooked through. Transfer to a large plate and repeat the process with the remaining shrimp.
  • Spicy Francese Sauce: Whisk the broth with a tablespoon of flour, then add the juice of one lemon. Pour 2 teaspoons of Calabrian chilli oil into the pan and sauté the garlic over medium-high heat for 30 seconds. Add the chili peppers and wine and reduce by half. Next, pour in the broth, bring to a boil, and simmer until thickened, about five minutes. Add butter and let melt.
  • Last steps: Return the shrimp to the pan and cook for a minute until heated through. Remove from the heat, squeeze the remaining half a lemon over it and garnish with parsley.

What to serve with shrimp Francese

They served Shrimp Francese with mashed potatoes at the restaurant, but I swapped it for Broccoli Rabe. When I made it at home, I paired it with broccolini. You can also eat shrimp Francese over pasta, like angel hair or linguine.

How to store shrimp Francese

Leftover Shrimp Francese will keep in the refrigerator for up to 3 days. You can heat it in the microwave until warm to reheat it.

Spicy Shrimp Francese with Calabrian Chili

More Shrimp Recipes You’ll Love

Preparation: 10 minutes

Cook: 20 minutes

In total: 30 minutes

Yield: 4 portions

Serving size: 8th Prawns with sauce

  • Season the shrimp on both sides with 1/2 teaspoon salt and black pepper.

  • Place the flour in a shallow bowl and the beaten eggs in another shallow bowl.

  • Lightly dust half the shrimp with flour, shake off the excess and then dip in the beaten eggs

  • Heat a very large non-stick skillet over medium-high heat. When hot, cook the shrimp in two batches (in a single layer) – add 1 teaspoon olive oil to lightly coat the bottom of the pan.

  • Cook the shrimp for 2-3 minutes on each side or until the shrimp are opaque and cooked through.

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

  • In a mixing bowl, combine the chicken broth with 1 tablespoon flour and whisk. Add the juice of 1 lemon.

  • To the pan, add 2 teaspoons of the Calabrian chilli oil and the garlic, cook over medium-high heat until fragrant, 30 seconds.

  • Add the Calabrian chillies and white wine.

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

  • Return the shrimp to the pan and mix well, cooking an additional 30 to 60 seconds to warm through.

  • Remove from the heat and squeeze the remaining juice of half a lemon over it. Finish with parsley and enjoy!

Last step:

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Portion: 8th Prawns with sauce, Calories: 256 kcal, Carbohydrates: 9 G, Protein: 27.5 G, Fat: 11 G, Saturated Fatty Acids: 3 G, Cholesterol: 281 mg, Sodium: 476 mg, Fiber: 0.5 G, Sugar: 1 G

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