INGREDIENTS
1 1/4 lbs. extra-large shrimp, peeled and deveined
4 large eggs
Salt and pepper
2 TBSP. parsley, chopped fine
Olive oil
1 1/2 cups 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 TBSP. cold unsalted butter, cut into small pieces
10 oz. 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 tsp. salt, 1/2 tsp. pepper and 1 TBSP. parsley in a bowl.
Heat about 1/8 in. olive oil in a large skillet.
Place flour in a shallow dish.
Working in batches, dredge the shrimp in the flour, dip in egg mixture and add to the skillet cut-side down; fry, turning until lightly browned.
Drain on paper towels.
Pour out any oil from the skillet and wipe clean.
Add the broth, wine and lemon juice; bring to a boil.
Add the tomatoes; cook until sauce is slightly reduced.
Push the tomatoes to one side; whisk in the butter a few pieces at a time.
Stir in the shrimp and remaining 1 TBSP. parsley.
Place spinach in a micro-safe bowl, sprinkle with water and season with salt and pepper.
Cover with plastic wrap and pierce the plastic; microwave until wilted.
Divide the spinach and shrimp mixture among plates and top with sauce.
Serves 4.
