French Shrimp Recipes

FRENCH SHRIMP

Steps:

• Chop parsley and combine with garlic, shallot and butter (not melted).
• Blend well and refrigerate for at least 2 hours.
• Clean and butterfly shrimp.
• Over medium heat, add small amount of oil to skillet.
• When hot, dip shrimp into egg, then fry for about 2 minutes.
• Do not overcrowd and be careful not to overcook; do in batches.
• Place shrimp in oven-proof casserole dish.
• Melt butter mixture and pour over shrimp.
• Broil for 2 minutes or until very hot.

SHRIMP FRANCESE

Steps:

• Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. 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, about 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.

FRENCH SHRIMP SALAD

Steps:

• Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water.
• In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
• In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper.
• Pour dressing over salad mixture and toss well to coat evenly.
• Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.

SHRIMP PROVENCAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

SHRIMP PROVENçALE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.

FRENCH SHRIMP SALAD

Steps:

• Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
• Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
• In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
• Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
• Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.