Shrimp Francese
Mix it up by making Shrimp Francese for dinner, an Italian-American classic comprised of lightly battered shrimp, a creamy white wine sauce, wilted spinach and lemon juice.
Servings 4 People
Cost $15
Ingredients
- 20 Large Shrimp, Peeled and Deveined
- 4 Large Eggs
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 2 tbsp Finely Chopped Fresh Parsley, Divided
- 1½ cups All-purpose Flour
- Olive Oil, For Frying
- 1-2 Garlic Cloves, Finely Minced
- ⅔ cups Low-sodium Chicken Broth
- ¾ cup Dry White Wine
- 1 Lemon, Juiced
- 1 cup Cherry Tomatoes, Halved
- 10 oz Fresh Baby Spinach
- 4 tbsp Unsalted Butter, Cut Into Small Pieces
Instructions
PREPARE AND COOK THE SHRIMP:
- Butterfly the shrimp and pat dry.
- Whisk the egg with the salt, black pepper, garlic powder and 1 tbsp. parsley in a shallow bowl and set aside. Add the flour to a second shallow bowl and set aside.
- Add 1/8" of olive oil to a large skillet and pre-heat to medium-high heat. Working in small batches, roll the shrimp into the flour to coat. Shake off the excess flour. Using a fork, dip the flour coated shrimp into the egg mixture until coated. Let the excess egg drip off. Place the coated shrimp cut-side down in the hot skillet, turning and frying until lightly browned (approx. 3 minutes total). Transfer to a paper towel lined plate. Repeat until all shrimp are fried.
COOK THE SAUCE:
- Remove any leftover oil from the skillet. Add the minced garlic and cook until fragrant, approx. 30 seconds. 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 reduced slightly (approx. 4 minutes). Add the spinach and stir until wilted, approx. 1 minute.
- Push the tomatoes and spinach to one side of the skillet. Whisk in the butter 1 tbsp at a time until combined. Gently stir in the shrimp.
- Divide between plates, top with the remaining parsley and serve immediately.
