Shrimp and Spinach Scramble

• 0.5 lb. spinach
• 2 oz. butter
• 0.5 lb. raw prawns, peeled, deveined, and chopped
• 4 eggs

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.