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1
Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book.
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2
Pat dry.
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3
Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl.
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4
Heat about 1/8 inch olive oil in a large skillet over medium-high heat.
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5
Put the flour in a shallow bowl.
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6
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.
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7
Transfer to paper towels to drain.
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8
Pour out any oil from the skillet and wipe clean.
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9
Add the broth, wine and lemon juice and bring to a boil over medium-high heat.
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10
Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes.
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11
Push the tomatoes to one side; whisk in the butter a few pieces at a time.
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12
Stir in the shrimp and the remaining 1 tablespoon parsley.
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13
Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper.
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14
Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes.
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15
Divide the spinach and shrimp mixture among plates and top with the sauce.
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16
Per serving: Calories 631; Fat 36 g (Saturated 12 g); Cholesterol 459 mg; Sodium 928 mg; Carbohydrate 36 g; Fiber 5 g; Protein 34 g
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17
Photograph by Christopher Testani
