Shrimp Francese
Shrimp Francese
Treat butterflied shrimp to a light breading and a quick pan-fry before combining it with spinach, burst cherry tomatoes and a lemon-and-white wine sauce.
Cook time:
Serving size: 4
Calories per serving: 419
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
lemon
1 cup cherry
tomato, halved
4 tablespoons cold unsalted
butter, cut into small pieces
ounce two 5- packages baby
spinach
Directions:
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.
