Shrimp Francese

Directions

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