VEGGIES & SHRIMP
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 1/4 pounds shrimp, peeled, deveined
4 eggs
2 tbs chopped parsley
Oil
1 1/2 cups flour
2/3 cup chicken broth
3/4 cup white wine or broth
Juice of 1 1/2 lemons
1 cup cherry tomatoes, halved
4 tbs unsalted butter
Two 5 oz pkgs spinach
Butterfly shrimp. Whisk eggs with salt, pepper, and 1 tbs parsley in a bowl. Heat oil in a skillet. Put flour in a bowl. Dredge shrimp in flour, dip in egg mixture, add to skillet, fry until lightly browned. Transfer to paper towels. *Wipe skillet clean. Add broth, wine, and lemon juice, bring to a boil. Add tomatoes, cook until sauce is slightly reduced, whisk in butter. Stir in shrimp and remaining parsley. Put spinach in a bowl, sprinkle with water, season, microwave until wilted 5 min. Divide spinach and shrimp mixture among plates, top with sauce. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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