Borrelli's Restaurant near Nassau Coliseum first opened its doors in 1955. The family-owned eatery is still serving up mouth-watering dishes decades later. We're getting a taste of Borrelli's shrimp francese in the Good Day Cafe on Monday.
Borrelli's Shrimp Francese Recipe:
20 medium-large shrimp (approx. 1 1/4 lbs)
1 cup of flour
3 eggs; beaten
6 tablespoons of butter
Salt and pepper to taste
2 tablespoons of lemon juice
1/2 cup of dry white wine
Peel, de-vein and butterfly shrimp; leaving tail attached. Dredge in flour. Shake
off excess and dip in beaten eggs. Heat the butter in a large heavy aluminum
skillet. ( Do NOT use iron skillet which tends to darken shrimp). Saute 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