shrimp dipped in an egg batter gives this shrimp francese the perfect coating to stand up to the lemon and white wine sauce
- 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
- 1 bag baby spinach
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.
add the spinach and cook 3 minutes until wilted
push the tomatoes and spinach to one side and whisk in the butter a few pieces at a time.
stir in the shrimp and the remaining 1 tablespoon parsley.
divide the spinach and shrimp mixture among plates and top with the sauce.