Shrimp Francese

READY IN: 35mins




  • 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.