Shrimp Francese

Name: Shrimp Francese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams packages baby spinach; 237 milliliters cherry tomatoes, halved; 177 milliliters dry white wine; 4 larges eggs; 355 milliliters all-purpose flour; 2 Tbsps finely chopped fresh parsley; 1 Juice of 1/2 lemons; 4 servings Kosher salt and freshly ground pepper; 158 milliliters low-sodium chicken broth; 4 servings Pure olive oil, for frying; 567 grams shrimp, peeled and deveined (about 20 shrimp); 4 Tbsps cold unsalted butter, cut into small pieces

Shrimp Francese requires around 40 minutes from start to finish. This main course has 556 calories, 43g of protein, and 21g of fat per serving. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, parsley, shrimp, and a few other things to make it today.

Instructions

Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.

Ingredients you will need

Shrimp

Spread

Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl.

Ingredients you will need

Parsley

Pepper

Egg

Salt

Equipment you will use

Whisk

Bowl

Heat about 1/8 inch olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shrimp

All Purpose Flour

Dip

Egg

Equipment you will use

Frying Pan

Bowl

Transfer to paper towels to drain.

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Paper Towels

Pour out any oil from the skillet and wipe clean.

Ingredients you will need

Cooking Oil

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Frying Pan

Add the broth, wine and lemon juice and bring to a boil over medium-high heat.

Ingredients you will need

Lemon Juice

Broth

Wine

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.

Ingredients you will need

Tomato

Parsley

Butter

Shrimp

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper

Spinach

Shrimp

Sauce

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

283grams

packages baby spinach 237milliliters

cherry tomatoes, halved 177milliliters

dry white wine 4larges

eggs 355milliliters

all-purpose flour 2Tbsps

finely chopped fresh parsley 1

Juice of 1/2 lemons 4servings

Kosher salt and freshly ground pepper 158milliliters

low-sodium chicken broth 4servings

Pure olive oil, for frying 567grams

shrimp, peeled and deveined (about 20 shrimp)4Tbsps

cold unsalted butter, cut into small pieces

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp can be paired with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Gajan Alteni di Brassica Sauvignon Blanc. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 150 dollars per bottle.

Gaja Alteni di Brassica Sauvignon Blanc

Golden yellow with an elegant perfume with aromatic notes in harmony with the distinct fruit. Dense structure and balanced body, supported by perfectly integrated acidity.