Francese makes for an easy meal. Spinach is a
saw today’s recipe for Shrimp Francese in the April issue
of Food Network magazine, it was the spinach and tomatoes
that caught my eye.
recipes in this month’s lot of food magazines feature
grape or cherry tomatoes and spinach. Many make use of
cooked tomatoes because sautéing or even roasting grape
tomatoes gives them an extra burst of sweetness.
the spinach? Well, it’s just a nutritional bonus. A dark
leafy green, spinach is a good source of vitamins and
minerals and is low in calories.
it comes to shrimp, a 4- to 5-ounce serving goes a long way.
A good source of protein, shrimp is categorized by how many
are in 1 pound. The lower the number, the bigger the shrimp.
Look for the count listed on the package or a label next to
the price at seafood counters. Choosing which size to buy
depends on how you plan to use or serve the shrimp.
main-dish servings, I go with the larger, 16 to 21 count per
pound. Nice and plump, they make for a nice presentation.
shrimp is labeled with terms like colossal, jumbo,
extra-large, large, medium and small. I have found that when
they are labeled that way, the sizes vary from store to
store. For example, the original recipe called for 1 ¼
pounds extra-large shrimp or about 20 shrimp or 5 shrimp per
serving. The shrimp labeled extra-large at my store had 26
to 30 per pound.
opted for the jumbos at 16 to 25 per pound, and they were
can find most raw shrimp peeled and deveined. If they are
not peeled, you might see the label EZ-Peel. This means that
the shrimp are deveined and their shells are cut or split
through the back, making them easier to peel.
they are not, use a small pair of scissors to cut along the
back through the shell and into the flesh so you can remove
the dark vein. For this recipe, the shrimp are butterflied,
so you’ll want to cut a little deeper into the flesh along
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.
4 / Preparation time: 15 minutes
time: 40 minutes
pound jumbo shrimp, peeled and deveined (about 20 shrimp)
salt and freshly ground pepper
tablespoons finely chopped fresh parsley, divided
or canola oil for frying
cup fat-free, low-sodium chicken broth
dry white wine
of 1½ lemons
cherry tomatoes, halved
tablespoons cold unsalted butter, cut into small pieces
packages (5 ounces each) baby spinach
deep cut along the outer curved edge of the shrimp, then
spread open like a book. Pat dry.
the eggs with 1/2teaspoon salt, 1/4teaspoon pepper and 1
tablespoon parsley in a bowl. Heat about 1/8 inch 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.
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 1 tablespoon parsley.
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.
from Food Network magazine, April 2013 issue. Tested by
Susan M. Selasky for the Free Press Test Kitchen.
calories (57 percent from fat), 31 grams fat (10 grams sat.
fat), 20 grams carbohydrates, 32 grams protein, 658 sodium,
326 mg cholesterol, 3 grams fiber.