Butterflied shrimp are dipped in flour and egg, then pan-seared until browned on the outside and tender and juicy inside. A quick, buttery white wine sauce and wilted baby spinach complete this easy, elegant dish.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
- Two 5-ounce packages baby spinach
Instructions
- Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
- Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. 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, about 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.
- 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.
Nutrition Facts
| Calories | 631 |
| Total Fat | 36 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 459 milligrams |
| Sodium | 928 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 5 grams |
| Protein | 34 grams |
Reviews
I made this tonight Absolutely delicious. Made as directed, it turned out perfect.
Francese is light and fresh, and this is it!
Francese is light and fresh, and this is it!
As hi it
This is an aggressively underwhelming dish. I knew the flour and egg mixture didn’t make sense when I read it, but decided to trust the process. This is a mistake, especially given that you’re meant to add the shrimp back to the sauce, which was also very thin and tasteless. You end up with a very bland and soggy mess. Make something else.
This is a terrible recipe too much oil in the pan. You don’t need that much on the fried shrimp when you dump all the oil out there goes all the flavor supposed to fry it in butter and there’s no spinach or tomatoes in franchise. Won’t make this recipe. Very disappointed. I can’t believe this recipe is on Food Network???
Absolutely delicious.
Didn’t like the coating on the shrimp. I added S&P and garlic powder to the flour because some said the batter was tasteless. Sorry to say it didn’t help . The sauce was just OK.
This is delicious! Easy to make and always comes out great.
I love this! I can eat the shrimp by itself prepared this way. I add less lemon juice than called for bc it can be “biting.” I add the fresh spinach to the sauce and cook for a minute instead of separately in the microwave.
I thought it was delicious!! I would double the sauce next time because I served it over egg noodles buttered. I also added crushed pepper and fresh diced garlic to the sauce.
Easy and delicious! The shrimp come out perfectly – tender and tasty. Was a but skeptical about whether we would have enough sauce (since I was serving over pasta), but this was just right. In our opinion, the tomatoes are a must…they added a fresh flavor, and some color. Will definitely make this again.