Classic Shrimp Francese
Posted on June 16 2017
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 AIP 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
CLASSIC 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.