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Shrimp Francese

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 1/4 pounds extra-large shrimp, peeled and deveined (about 20 shrimp)

4 large eggs

Kosher salt and freshly ground pepper

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

Two 5-ounce packages baby spinach

Directions

  1. Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. Pat dry. 
  2. 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. 
  3. 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. 
  4. 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.