French-style shrimp

Ingredients:

• 600 g large shrimp, peeled and deveined (about 20 pcs.)
• 4 large eggs
• 2 tbsp finely chopped fresh parsley
• Pure olive oil, for frying
• 1.5 cups premium flour
• 2/3 cup lightly salted chicken broth
• 3/4 cup dry white wine
• Juice of 1.5 lemons
• 1 cup cherry tomatoes, halved
• 60 g chilled unsalted butter, cut into small pieces
• 2 packages of 150 g small spinach

Preparation:

1. Butterfly the shrimp: Make a deep cut along the back of the shrimp, then open it like a book. Pat dry.
2. In a bowl, whisk the eggs with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon parsley. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Working with a few shrimp at a time, coat them in the flour, dip them in the egg mixture, and place them cut-side down in the skillet; cook, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
3. Pour the oil out of the skillet and wipe it dry. Add the broth, wine, and lemon juice and bring to a simmer over medium-high heat. Add the tomatoes to the skillet and cook until the sauce has reduced slightly, 4 minutes. Set the tomatoes aside; stir in the butter a few pieces at a time. Add the shrimp and the remaining 1 tablespoon of parsley.
4. Meanwhile, place the spinach in a microwave-safe bowl, sprinkle with water, and season with salt and pepper. Cover with plastic wrap and pierce the wrap; microwave until wilted, 3-5 minutes. Divide the spinach and shrimp among plates and drizzle with the sauce.