French-style shrimp
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 631, total fat 36 G., saturated fats 12 G., proteins 34 G., carbohydrates 36 G., fiber 5 G., cholesterol 459 mg, sodium 928 mg, sugar 0 G.
Calories 631, total fat 36 G., saturated fats 12 G., proteins 34 G., carbohydrates 36 G., fiber 5 G., cholesterol 459 mg, sodium 928 mg, sugar 0 G.
French-style shrimp are served with poached spinach and drizzled with a light citrus sauce with cherry tomatoes. Perfect for a light Mediterranean-style dinner! This recipe uses large, butterfly-cut shrimp (see below for a detailed tutorial). Simply coat the shrimp in flour, dip in egg, and fry in olive oil until golden brown. Before serving, let the battered shrimp rest briefly on paper towels to remove excess oil while you prepare the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g large shrimp, peeled and deveined (about 20 pcs.)
- 4 large eggs
- 2 tbsp finely chopped fresh parsley
- Pure olive oil, for frying
- 1.5 cups premium flour
- 2/3 cup lightly salted chicken broth
- 3/4 cup dry white wine
- Juice of 1.5 lemons
- 1 cup cherry tomatoes, halved
- 60 g chilled unsalted butter, cut into small pieces
- 2 packages of 150 g small spinach
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Cooking the dish according to the recipe:
- Butterfly the shrimp: Make a deep cut along the back of the shrimp, then open it like a book. Pat dry.
- In a bowl, whisk the eggs with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon parsley. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Working with a few shrimp at a time, coat them in the flour, dip them in the egg mixture, and place them cut-side down in the skillet; cook, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
- Pour the oil out of the skillet and wipe it dry. Add the broth, wine, and lemon juice and bring to a simmer over medium-high heat. Add the tomatoes to the skillet and cook until the sauce has reduced slightly, 4 minutes. Set the tomatoes aside; stir in the butter a few pieces at a time. Add the shrimp and the remaining 1 tablespoon of parsley.
- Meanwhile, place the spinach in a microwave-safe bowl, sprinkle with water, and season with salt and pepper. Cover with plastic wrap and pierce the wrap; microwave until wilted, 3-5 minutes. Divide the spinach and shrimp among plates and drizzle with the sauce.
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