Shrimp Francese

1. 1

   Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book.

2. 2

   Pat dry.

3. 3

   Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl.

4. 4

   Heat about 1/8 inch olive oil in a large skillet over medium-high heat.

5. 5

   Put the flour in a shallow bowl.

6. 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.

7. 7

   Transfer to paper towels to drain.

8. 8

   Pour out any oil from the skillet and wipe clean.

9. 9

   Add the broth, wine and lemon juice and bring to a boil over medium-high heat.

10. 10

    Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes.

11. 11

    Push the tomatoes to one side; whisk in the butter a few pieces at a time.

12. 12

    Stir in the shrimp and the remaining 1 tablespoon parsley.

13. 13

    Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper.

14. 14

    Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes.

15. 15

    Divide the spinach and shrimp mixture among plates and top with the sauce.

16. 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

17. 17

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.