Huevos Revueltos With Prawns And Baby Spinach Recipes

Steps:

• Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.
• Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

Steps:

• Wash the baby spinach leaves, then steam in the water still on the leaves, for about 1 minute or until the leaves are just beginning to wilt.
• Drain the baby spinach leaves well, lightly squeeze dry, then toss in a bowl with a little olive oil, and sea salt and freshly ground pepper to taste.
• Break the eggs into a separate bowl, add the parsley, paprika, oregano, sea salt and freshly ground pepper to taste, then lightly whisk together.
• Heat the oil in a non-stick pan and sauté the finely chopped onion and crushed garlic until it begins to soften but not brown.
• Add the prawns for a minute or two, tossing or stirring.
• Add the spinach, and continue to toss the ingredients in the pan.
• Pour the seasoned eggs into the spinach mixture, and stir gently over a medium heat, pausing for several moments at a time to allow the mixture to begin to set.
• If you want to be faithful to the spirit of the original Sevillian recipe, remove the pan from the heat while the eggs are still a little runny; or if - like me - you really do prefer your eggs not to be runny, leave them over the heat for just that bit longer.
• Serve immediately with warm crusty rolls.
• Variations: I have not tried these variations, but I think this basic recipe would also taste great with proscuitto, ham or bacon, which most of us are more likely to have on hand at all times. Or even with left-over chicken.

Steps:

• Arrange the baby spinach leaves on a salad plate.
• Mix together the tomatoes, prawns and scallion.
• Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
• Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.