Prep 20 mins
Cook 15 mins
Found this recipe in Food Network magazine - looks so good, I found several "chicken" Francese recipes here but none for shrimp. I love shrimp and this sounds like one I really enjoy. The salt and pepper is to taste, but I had to guess at the amount to post
- 1 1⁄4 lbs shrimp, large- about 20 shrimp
- 4 eggs, large
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper
- 2 tablespoons parsley, finely chopped
- 1⁄4 cup olive oil, for frying
- 1 1⁄2 cups all-purpose flour
- 2⁄3 cup chicken broth, low sodium
- 3⁄4 cup dry white wine
- 1 1⁄2 lemons, juice of
- 1 cup cherry tomatoes, halved
- 4 tablespoons unsalted butter, cold and cut into small pieces
- 10 ounces Baby Spinach, 2 5 ounce bags
- Butterfly shrimp: Make deep cut along outer curved edges then spread open like a book. Pat dry.
- Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of parsley in bowl.
- Heat about 1/8 inch olive oil in large skillet over medium-high heat.
- Put flour in shallow bowl. Working in batches, dredge shrimp in flour, dip in egg mixture and add to skillet cut-side down; fry, turning until lightly browned, about 3 minutes.
- Transfer to paper towels to drain.
- Pour out any oil from skillet and wipe clean.
- Add broth, wine and lemon juice and bring to boil over medium high heat.
- Add tomatoes and cook until sauce is slightly reduced, 4 minutes.
- Push tomatoes to one side; whisk in butter a few pieces at a time.
- Stir in shrimp and remaining 1 tablespoon of parsley.
- Meanwhile, put spinach in microwave safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce plastic; microwave until wilted, 3-5 minutes.
- Divide spinach and shrimp mixture among plates and top with sauce.