Shrimp With Shallot Tarragon Sauce On Wilted Spinach Recipes

Steps:

• Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
• Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
• Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
• When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
• Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

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.

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

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.