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Spicy Shrimp Francese with Calabrian Chili

Spicy Shrimp Francese Recipe with Calabrian Chili

4.89 from 26 votes
Spicy Shrimp Francese recipe with Calabrian Chili is a seafood dish combining traditional Italian Francese sauce with spicy Calabrian chili peppers.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American-Italian, Italian

Equipment

Ingredients

  • 1 pound peeled and deveined shrimp (about 32)
  • 3/4 teaspoon kosher salt
  • 1/4 cup unbleached flour
  • 2 large eggs (beaten with 1 tbsp water)
  • 2 teaspoons extra olive oil
  • 2 cloves minced garlic
  • 4 to 5 jarred Calabrian chili peppers (sliced (or more to taste))
  • 1 tablespoon oil from the Calabrian chili peppers
  • 1 1/2 lemons
  • 1/4 cup white wine
  • 1 1/2 cups low sodium chicken broth
  • 2 teaspoons salted butter
  • chopped parsley (for garnish)

Instructions

  • Season the shrimp with 1/2 teaspoon salt and black pepper to taste, on both sides.
  • Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
  • Lightly flour half of the shrimp, shaking off excess, then dip into the beaten eggs
  • Heat a very large nonstick pan over medium heat. When hot cook the shrimp in two batches (in a single layer) – adding 1 teaspoon olive oil to lightly coat the bottom of the pan.
  • Cook the shrimp 2-3 minutes on each side, or until the shrimp is opaque and cooked through.
  • When cooked, transfer to a large 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 reduce by half, then add the broth, bring to a boil and simmer over medium heat for about 4 to 5 minutes so it reduces slightly and thickens. Add the butter and let it melt.
  • Return the shrimp to the skillet and mix 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 enjoy!

Nutrition

Serving: 8shrimp with sauce, Calories: 256kcal, Carbohydrates: 9g, Protein: 27.5g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 281mg, Sodium: 476mg, Fiber: 0.5g, Sugar: 1g
- WW Points: 4