ROASTED SPICED SHRIMP ON WILTED SPINACH
Steps:
- Preheat oven to 450°F. Leaving shells intact, pull legs off shrimp and with a sharp knife halve shrimp lengthwise. Arrange shrimp, shell sides down, in one layer in a shallow baking pan. In a small bowl stir together chili powder and salt and sprinkle evenly over shrimp. Shrimp may be prepared up to this point 3 hours ahead and chilled, covered.
- Discard stems from spinach and diagonally cut scallions into 1/4-inch-thick slices. Drizzle shrimp with lime juice and roast in middle of oven until just cooked through, about 5 minutes.
- In a large nonstick skillet bring water with gingerroot to a simmer over moderate heat and add spinach. Cook spinach, stirring, until slightly wilted, about 20 seconds. Remove skillet from heat and immediately stir in scallions and oil until combined well. Season spinach with salt and pepper.
- Mound spinach in center of each of 4 plates and arrange shrimp halves around it. Serve shrimp and spinach with lime wedges.
WILTED SPINACH AND GARLIC
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.
WILTED SPINACH
Delicious wilted spinach with a simple Mediterranean dressing.
Provided by KNIVES0UT1979
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
- Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
- Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g
SHRIMP WITH WILTED SPINACH
Make and share this shrimp with wilted spinach recipe from Food.com.
Provided by chia2160
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in skillet, add scallions.
- add sherry, soup mix and water, bring to a boil, lower heat and simmer until it starts to thicken add shrimp, tomato, spinach and cashews.
- simmer until shrimp turn pink.
- serve over rice.
SHRIMP ALEXANDER & WILTED SPINACH
Steps:
- In a small fry pan cook/toss pine nuts until golden brown - set aside Remove shells from shrimp and butterfly. Position shrimp on broiler pan, sprinkle w/granulated garlic and stuff w/feta cheese. Wrap stuffed shrimp w/ ¼ to ½ slice of bacon. Sprinkle w/paprika. Bake at 350 degrees for 5 - 7 minutes. Change oven to broil and finish shrimp in broiler until bacon browns slightly and shrimp is white throughout. In a large covered fry pan or pot melt butter. Add garlic, wine, chicken broth and lemon - cook down slightly to cook off alcohol. Add spinach, toss and cover for 2 - 3 minutes or until spinach is wilted. Remove spinach and continue to cook down sauce adding more butter, garlic and lemon to taste. Place ½ cup to 1 cup of spinach on plate, flatten slightly - position shrimp as desired pattern on spinach with head end of shrimp on spinach. Drizzle on sauce and garnish w/toasted pine nuts and.
SHRIMP ALEXANDER, MORTON'S OF CHICAGO RECIPE - (4.6/5)
Provided by arthurlemay
Number Of Ingredients 21
Steps:
- Make the Beurre Blanc Sauce: Leave the 2 cups of butter at room temperature to soften. Melt the 1 tablespoon butter in a skillet over medium heat. Saute the shallots in the melted butter until soft. Remove the shallots and set aside. Add the wine to the skillet. Bring to a boil and let simmer until the liquid is reduced by three-quarters. Add the cream and let the liquid reduce by half. Lower the heat. Using a whisk, add the 2 cups of butter, a little at a time, making sure the mixture is well blended each time before adding more butter. Season with salt, pepper and lemon juice. Add the reserved shallots. Any leftover sauce can be placed in ice cube trays and frozen. Wrap well, or vacuum seal and store in the freezer for 2 months. Make the Alexander Bread Crumbs: Mix all the bread crumb ingredients together until well blended. Set aside until ready to use. Make the shrimp: Preheat the oven to 500°F. Melt the butter in a pie tin. Dip the shrimp in the melted butter, one at a time, letting the excess butter drain. Roll each buttered shrimp in the prepared crumbs, coating on all sides. You may have more bread crumbs than you need. Store excess in the refrigerator for up to a weejk. Drain the excess butter from the pie tin. Place the breaded shrimp in the pie tin, vein side down, with the tail curled up. Drizzle clarified butter over the top. Bake the shrimp for approximately 4-5 minutes, until crisp outside and cooked through. Mold the rice in the center of a plate. Ladle 1/3 cup of the beurre blanc sauce around the rice. Arrange the shrimp around the rice, with the tail end resting against the rice. Garnish with lemon and parsley and serve.
WILTED GARLIC SPINACH
"You don't have to be a spinach fan to happily eat up these greens," assures Dotty Egge, a field editor from Pelican Rapids, Minnesota. Soy sauce gives her energy-packed dish an Asian twist. "I serve it over rice or as a side. Try garnishing it with toasted sesame seeds."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside. , In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
WILTED SPINACH WITH RAISINS AND APPLES
Make and share this Wilted Spinach with Raisins and Apples recipe from Food.com.
Provided by Terri F.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saute pan over medium heat.
- Add raisins, pine nuts, apples, and onion, and cook about 5 minutes, stirring occasionally, until raisins plump.
- Stir salt into raisin mixture.
- Add spinach, tossing until spinach is just wilted.
- Serve immediately, with wedges of lemon to squeeze over spinach if desired.
Nutrition Facts : Calories 188.6, Fat 13.2, SaturatedFat 1.5, Sodium 282, Carbohydrate 16, Fiber 4.7, Sugar 7.3, Protein 6.4
WILTED SPINACH WITH NUTMEG
After rinsing the spinach, leave some water clinging to the leaves. This will help the spinach wilt evenly in the pan, without becoming too soft. Try serving with Pork Chops with Apples and Shallots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
- Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon.
Nutrition Facts : Calories 109 g, Fat 5 g, Fiber 6 g, Protein 3 g
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