It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Shrimp Francais
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- #23924
A delicious twist on basic white wine and lemon sauteed shrimp. These shrimp get a flour and egg coating for a crispy outer crunch and some Marsala wine to replace the usual white.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound jumbo shrimp, peeled & deveined
1/2 cup flour
2 eggs, well beaten
oil
1 tablespoon butter
1/4 cup dry Marsala wine
1/2 lemon
directions
Dip each shrimp in the flour, then in the beaten eggs.
Repeat this procedure once more and lay the shrimp out on waxed paper.
Pour enough peanut oil into a saute pan to cover the bottom. Heat over medium heat. Add the shrimp and saute slowly until golden brown.
Reduce the heat and add the butter. When melted, add the Marsala wine. Squeeze the lemon juice over, cover, and simmer for 3-4 minutes.
added by
supersalad
nutrition data
251 calories, 7 grams fat, 14 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
October 2, 2013
I had some shrimp to cook and wanted to try something new. Found a new favorite! Very easy recipe. Ready in just minutes too which is nice. Served with rice pilaf.
June 4, 2012
I was dubious about the egg coating on the shrimp. I hadn't done shrimp that way before but you know what? It was really good! And the marsala wine was a wonderful touch - it gave the dish a lot of depth. I highly recommend it.