Shrimp Francaise

Ingredients:

5 pcs shrimp, peeled and deveined

4 large eggs

Kosher salt and freshly ground pepper

Flour butter for roux 

TT Shrimp base

(made from shells& base)

2 tablespoons finely chopped fresh parsley

Pure olive oil, for frying

TT Garlic crushed

TT capers

TT mushrooms sliced

TT Roasted Greek Lemon Potatoes optional

TT white wine

TT Juice of lemon

TT baby spinach cooked with garlic & butter S & P set aside keep warm

Shaved parm cheese for garnish

Procedure:

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.

In pan add garlic butter and capers and mushrooms, sauté and add flour, cook well to peanut butter consistency and cook out for 6-7 mins, add wine then stock, lemon and adjust seasonings.  On plate make bed of baby spinach, place shrimp on top, cover with sauce, topped with shaved parmesan cheese. Top with sliced lemon garnish and parsley.

Arrange roast potatoes around the plate!!