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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love shrimp and this sounds like one I really enjoy. The salt and pepper is to taste, but I had to guess at the amount to post. Ingredients:
1 1/4 lbs shrimp, large- about 20 shrimp |
4 eggs, large |
1 teaspoon kosher salt |
1/2 teaspoon pepper |
2 tablespoons parsley, finely chopped |
1/4 cup olive oil, for frying |
1 1/2 cups all-purpose flour |
2/3 cup chicken broth, low sodium |
3/4 cup dry white wine |
1 1/2 lemons, juice of |
1 cup cherry tomatoes, halved |
4 tablespoons unsalted butter, cold and cut into small pieces |
10 ounces baby spinach, 2 5 ounce bags |
Directions:
1. Butterfly shrimp: Make deep cut along outer curved edges then spread open like a book. Pat dry.
2. Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of parsley in bowl.
3. Heat about 1/8 inch olive oil in large skillet over medium-high heat.
4. Put flour in shallow bowl. Working in batches, dredge shrimp in flour, dip in egg mixture and add to skillet cut-side down; fry, turning until lightly browned, about 3 minutes.
5. Transfer to paper towels to drain.
6. Pour out any oil from skillet and wipe clean.
7. Add broth, wine and lemon juice and bring to boil over medium high heat.
8. Add tomatoes and cook until sauce is slightly reduced, 4 minutes.
9. Push tomatoes to one side; whisk in butter a few pieces at a time.
10. Stir in shrimp and remaining 1 tablespoon of parsley.
11. Meanwhile, put spinach in microwave safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce plastic; microwave until wilted, 3-5 minutes.
12. Divide spinach and shrimp mixture among plates and top with sauce.
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