Shrimp Francese
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 large
Egg2 tbsps
Parsley (finely chopped fresh)1.5 cups
All-Purpose Flour3 cup
White Wine (dry)1 cup
Cherry Tomatoes (halved)Directions:
1
Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book
2
Pat dry
3
Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl
4
Heat about 1/8 inch olive oil in a large skillet over medium-high heat
5
Put the flour in a shallow bowl
6
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
7
Transfer to paper towels to drain
8
Pour out any oil from the skillet and wipe clean
9
Add the broth, wine and lemon juice and bring to a boil over medium-high heat
10
Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes
11
Push the tomatoes to one side; whisk in the butter a few pieces at a time
12
Stir in the shrimp and the remaining 1 tablespoon parsley
13
Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper
14
Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes
15
Divide the spinach and shrimp mixture among plates and top with the sauce
16
Photograph by Christopher Testani