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Shrimp and Spinach Scramble
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Remove the stalks from the spinach and wash the leaves in cold water. Place them in a steamer and cook.
Drain the spinach, leaving it in a colander to cool for a while, then chop it roughly.
Heat the butter in a skillet and cook the prawns, stirring them about, for 2–3 minutes, then add the spinach and cook for 2 more minutes.
Whisk the eggs with a little salt and pepper, then pour them into the pan and cook, stirring with a wooden spoon, until they just begin to set.
Serve on warm plates.
This works well with little bay scallops, too.