Friday, September 12, 2014

Rosie Makes Shrimp And Spinach.

I wanted a light lunch today
and opted for shrimp on a bed of spinach,
accented with cayenne and smoked paprika
and brightened with lemon juice.

We ALWAYS have shrimp in the freezer.
As in pounds of it.
It's got to last us through the winter.

A few handfuls of spinach
About a pound of shrimp
1 garlic clove, sliced
1/2 tsp cayenne
1 tsp smoked paprika
Kosher salt
1 TB unsalted butter
1 TB oil
splash Chardonnay 

Heat the butter and oil until butter is sputtering.
Add in garlic and lightly cook for a minute or so.
Remove garlic.
You just want to season the oil.

Never let garlic burn.
It gets bitter.

Add in the shrimp, cayenne, and paprika
and cook about a minute over medium  heat.
Add in spinach and a splash of the wine.
Let spinach wilt slightly and shrimp cook,
about a minute.
Season with Kosher salt if needed.

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