Special Shrimp And Spinach Food

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

SAUTEED SHRIMP AND SPINACH

Steps:

• Stir together garlic, pepper, salt and lemon zest.
• Blend in lemon juice and olive oil.
• Set aside.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add the shrimp, and cook for 2 minutes.
• Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
• Stir in the lemon-olive oil mixture.
• Toss well.
• Serve immediately.

ANGRY SHRIMP WITH CITRUS/SPINACH SALAD

Steps:

• Mix the flour mixture for shrimp:
• Combine the ingredients and set aside in container. This step can be done the day before dinner.
• Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
• Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
• Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
• Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

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.

ONE-POT GARLICKY SHRIMP & SPINACH

Steps:

• Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes.
• Add spinach and 1/4 teaspoon salt and toss to coat.
• Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes.
• Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.
• Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes.
• Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more.
• Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.

SPECIAL SHRIMP CASSEROLE

Steps:

• Arrange arichokes in buttered 7x11" casserole.
• Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.
• Stir in next 7 ingredients.
• Stir gently and warm through.
• Pour mixture over artichokes.
• Sprinkle top with paprika.
• Bake at 350 for 45 minutes.

ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
• Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
• Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
• Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
• Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
• Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
• Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
• Set an oven rack 3 inches from the broiler and turn the broiler on high.
• Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
• Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
• Enjoy!

WATER SPINACH WITH SHRIMP

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and shallots.
• Heat oil in wok over moderate heat until hot but not smoking, then add belacan mixture and cook, stirring constantly, 3 minutes. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
• Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes. Serve immediately.

SPICY SHRIMP WITH SPINACH AND WALNUTS

Steps:

• Peel, devein and butterfly shrimp.
• Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
• Cover and marinate in refrigerator for 30 minutes.
• Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
• Add ketchup and next 3 ingredients.
• Set aside.
• Coat a wok with cooking spray.
• Heat at medium-high until hot.
• Add walnuts and stir-fry for 30 seconds.
• Remove walnuts from wok and set aside.
• Drizzle peanut oil around top of wok, coating sides.
• Add spinach to wok; stir-fry for 2 minutes.
• Remove to a serving platter; keep warm.
• Add garlic to wok; stir-fry 10 seconds.
• Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
• Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
• Spoon over spinach and sprinkle with walnuts.
• Serve immediately.

SHRIMP AND GRITS WITH SPINACH

Steps:

• Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.
• Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.
• Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.

CREAMY SPINACH SHRIMP DINNER

Steps:

• Heat oil in a large deep skillet or Dutch oven over medium heat. Add shrimp and cook until starting to turn pink, about 3-5 minutes. Remove from pan and set aside.
• Add mushrooms, onion, garlic, salt and pepper to hot pan and cook 3-5 minutes or until vegetables are tender. Sprinkle with flour and cook 2-3 minutes.
• Stir in evaporated milk and chicken broth. Bring to a boil over medium heat. Reduce heat; simmer uncovered for 2 minutes. Stir in shrimp, spinach and cheese; cook for 1-2 minutes or until shrimp is fully cooked, spinach is wilted and cheese is melted. Serve with your favorite rice.
• TIPS: Replace shrimp with pre-cooked chicken or sliced sweet Italian sausages. Delicious!
• Freezing is not recommended.