Cooking for two

Shrimp and spinach pair for easy meal

Francese in this recipe means “in the French manner” and refers to food that is usually dipped in egg and then in seasoned flour and fried to golden brown.

Shrimp Francese

1/2 pound large or jumbo shrimp, peeled and deveined

2 eggs

Kosher salt and ground black pepper

2 tablespoons finely chopped fresh parsley, divided use

Olive or vegetable oil for frying

2 tablespoons all-purpose flour

1/3 cup chicken broth

1/3 cup dry white wine

Juice of 1 lemon

1/2 cup cherry tomatoes, halved

2 tablespoons cold unsalted butter, cut into small pieces

5 ounces baby spinach

Make a deep cut along the outer curved edge of the shrimp, then spread open like a book.

Pat dry.

In a mixing bowl, whisk the eggs with1/ 2 teaspoon salt,1/ 4 teaspoon pepper and 1 tablespoon parsley.

Heat enough oil in a large skillet to fill1/ 8-inch and heat over medium-high burner.

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. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining parsley.

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 tomatoes and sauce.

Makes 2 servings.

Recipe adapted from Food Network magazine, April 2013 issue

Food, Pages 32 on 12/11/2013

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