Borrelli’s Shrimp Francese

Borrelli’s Shrimp Francese

On Long Island there is a place called Borrelli’s Restaurant, they have been there since 1955.  I have eaten at Borrelli’s about eight times, and there is always a crowd waiting for a table.  The restaurant was featured in Long Island Trends for Borrelli’s  Shrimp Francese, so here goes.  

Borrelli’s Shrimp Francese Recipe

Borrelli’s Shrimp Francese

20 medium-large shrimp (approximately 1 ¼ Lbs.)

1 cup flour

3 eggs, beaten

6 Tbsp. butter

Salt and pepper to taste

2 Tbsp. lemon juice

½ cup dry white wine

*     ATTENTION    *     ATTENTION      *

I’ve added “SAVORY” meals such as beef, chicken, pork and fish to Annette’s Sweet Treats.  Hope you like it.

Peel, de-vein and butterfly shrimp; leaving tail attached.  Dredge on flour.  Shake off excess and dip in beaten eggs.  Heat the butter in a large heavy aluminum skillet.  (DO NOT USE AN IRON SKILLET, WHICH TENDS TO DARKEN SHRIMP). 

Sauté shrimp until lightly golden on both sides.  Sprinkle with salt and pepper to taste.

Sprinkle lemon juice over shrimp and add white wine.  Simmer uncovered stirring gently for a few seconds.  Garnish with fresh parsley and lemons.  Serve immediately.

(Recipe for the Borrelli’s Shrimp Francese was in Long Island Trends, January 2013.)

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