Shrimp Francese

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds extra-large shrimp, peeled and deveined (about 20 shrimp)
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • Pure olive oil, for frying
  • 1 1/2 cups all-purpose flour
  • 2/3 cup low-sodium chicken broth
  • 3/4 cup dry white wine
  • Juice of 1 1/2 lemons
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 2 5 -ounce packages baby spinach
Directions

Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.

Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.

Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.

Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

Per serving: Calories 631; Fat 36 g (Saturated 12 g); Cholesterol 459 mg; Sodium 928 mg; Carbohydrate 36 g; Fiber 5 g; Protein 34 g

Photograph by Christopher Testani


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    This recipe is featured in:

    5 Weeknight Dinners: Spring