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 was OUTSTANDING! Made per recipe except for a few little things - dredged shrimp in flour, then egg and then in flour again. I like that result better - browns up nicely. 
     
    I also added fresh garlic when cooking shrimp. We had the dish with a side of pasta seasoned with some of the chicken broth, olive oil, salt, pepper, crushed red pepper to taste, garlic powder and fresh grated parmesan. This one is a keeper and pretty enough for company!
    I made this last night and like the other reviews stated, this is definitely a wonderful dish. Easy to put together, a light summer meal, and great tasting. I didn't change a thing in the recipe, except I used less flour and eggs. The sauce was outstanding. I also served with hot garlic bread which tasted wonderful sopping up the sauce. This is a keeper.
    Superb! I love this recipe. I buy frozen jumbo shrimp , DE shelled and deveined. I fry the shrimp and then wait a while until I am ready and then prepare the sauce. The spinach is so simple. I like this with crusty Italian or French Bread and white wine.
    Really good. You can be flexible with your vegetables. I was reluctant to bread the shrimp, but enjoyed it this way.
    Wow! I cannot say enough good things about this recipe. I cannot believe that there are no reviews yet. 5 stars for this recipe all the way! I would call myself an intermediate level cook. This recipe was easy to follow. The dish was super tasty. The shrimp did not get soggy like I anticipated. If I would to cut calories on this recipe I would use steamed shrimp. I followed the recipe to a T the first time around. For a moderate portion I would say this serves 4 people. (Each person receiving 5 shrimp However they may like more sauce. I did not need all of the eggs and flour that the recipe called for.(I wouldn't knock stars off for just a simple change like this I would half the flour and egg next time. The sauce reminded me of Chicken Piccata. Well done- thank you!
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    Weeknight Dinners: Spring