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shrimp francese

serves 6
by Nancy

Ingredients

  • 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

Instructions

  1. whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl.
  2. heat about 1/8-inch olive oil in a large skillet over medium-high heat.
  3. put the flour in a shallow bowl.
  4. 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.
  5. transfer to paper towels to drain.
  6. pour out any oil from the skillet and wipe clean.
  7. add the broth, wine and lemon juice and bring to a boil over medium-high heat.
  8. add the tomatoes and cook until the sauce is slightly reduced, 4 minutes.
  9. add the spinach and cook 3 minutes until wilted
  10. push the tomatoes and spinach to one side and whisk in the butter a few pieces at a time.
  11. stir in the shrimp and the remaining 1 tablespoon parsley.
  12. divide the spinach and shrimp mixture among plates and top with the sauce.