October 1, 2008

Shrimp Florentine

I love shrimp, it's always so quick and easy

1 lb jumbo shrimp
2 16 ounce bags of fresh spinach
2 egg
1 1/2 cups flour
1 16 ounce can chicken broth
1/4 cup lemon juice
1 1/4 cup dry white wine
1/2 cup olive oil
3 tbsp butter
1/4 tsp parsley, salt and pepper

In a small bowl, beat 2 eggs. Place flour in another small bowl. In a large skillet, warm olive oil and butter on medium heat.

Dip cleaned shrimp in egg, then flour. Fry until lightly browned on both sides, then set aside.

In a large skillet, add remaining ingredients. Simmer for about 5 mins, reduce heat to low and add shrimp back to cook for 10 mins. To thicken juice, add 1 tbsp butter and 2 tbsp flour gradually and blend well in the pan. Place spinach on dishes and pour shrimp mix over.

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