Recipe of the Day: Shrimp Francese

This summery main dish features fried shrimp in a lemon-butter sauce. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3l9DTFJ Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shrimp Francese Recipe courtesy of Food Network Kitchen Total: 40 min Prep: 20 min Cook: 20 min Yield: 4 servings Level: Easy 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 Directions Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. 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, 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. Recipe courtesy Food Network Magazine Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ShrimpFrancese #RecipeoftheDay #FoodNetwork Recipe of the Day: Shrimp Francese | Food Network https://youtu.be/dpp9nsQSII0