SAUTEED SHRIMP WITH SPINACH
Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.
Provided by adrian
Categories Main Dish Recipes Stir-Fry Shrimp
Time 17m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g
SAUTEED SHRIMP AND SPINACH
Make and share this Sauteed Shrimp and Spinach recipe from Food.com.
Provided by Lambkyns
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
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.
STEAK AND SHRIMP SPECIAL
Steps:
- Preheat a grill to high. Alternatively, preheat a broiler to high. Season the steaks liberally with the steak seasoning on both sides. Cook the steaks over high heat to order: about 2 minutes on each side for rare, 2 1/2 minutes on each side for medium-rare, 3 1/2 minutes on each side for medium, and 4 1/2 minutes on each side for medium well. Halfway through the cooking time on each side, turn each steak 45 degrees to make grill marks.
- Add half the clarified butter to a large skillet and heat over high heat. Add the shrimp skewers and cook the shrimp on both sides until they are opaque throughout, about 1 to 2 minutes per side.
- Fill a deep fryer with oil and heat it to 350 degrees F. Alternatively, heat oil in a large, heavy Dutch oven to 350 degrees F; do not fill pan more than halfway full with oil. Drop the fries into the fryer and cook until they are golden brown, about 5 minutes. Remove to a paper towel lined plate to drain and season the fries with salt.
- To serve, place 1 steak on a plate, top the steak with skewered shrimp, and add some French fries. Garnish with a lemon wedge and serve with a small dish of clarified butter on the side. Serve immediately.
ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY
Here's what you need: shrimp, olive oil, McCormick® Zesty Spice Blend, grape tomatoes, chicken broth, heavy cream, medium-grind polenta, grated parmesan cheese, unsalted butter, baby spinach
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 33m
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1006 calories, Carbohydrate 56 grams, Fat 73 grams, Fiber 2 grams, Protein 31 grams, Sugar 10 grams
SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE
Steps:
- Make filling:
- Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
- Fill wrappers and steam dumplings:
- Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
- Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
- Make dipping sauce:
- Stir together all sauce ingredients.
SPECIAL SHRIMP CASSEROLE
Copied from a magazine in the beauty shop - didn't copy the name. Has all the usual ingredients which are tasty with shrimp. This can be a quick weeknight meal with a salad and crusty bread, if you wish to use cooked shrimp. If frozen cooked, thaw before adding to mixture.
Provided by NurseJaney
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
SHRIMP AND GRITS WITH SPINACH
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Low Cal High Fiber Dinner Bacon Shrimp Spinach Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
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.
THAI SHRIMP AND SPINACH CURRY
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink. Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the coriander and serve it with the rice.
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.
WATER SPINACH WITH SHRIMP
Categories Milk/Cream Wok Side Bake Stir-Fry Quick & Easy Shrimp Spinach Hot Pepper Healthy Shallot Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
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.
CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY
Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
- Cook until shrimp is pink, then put aside.
- In the same pot, add milk, broth, and pasta.
- Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
- Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
- Add the shrimp back in and give it a stir until fully incorporated.
- Serve with some extra parmesan cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams
SKILLET SHRIMP WITH SPINACH AND MUSHROOMS
Make and share this Skillet Shrimp With Spinach and Mushrooms recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Savory
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in a large pot of boiling water until al dente, drain and return to pot.
- Add in the fresh spinach leaves; toss until the spinach leaves wilt; set aside.
- Melt about 2-3 tablespoons butter in a skillet over medium heat.
- Add in the sliced mushrooms; cook until the mushrooms release their moisture and are browned (about 8-10 minutes).
- Add in onion and saute for about 8 minutes or until softened, adding in the garlic the last 1-2 minutes of cooking.
- Add/stir in chicken broth and the white wine, increase heat to medium-high and cook stirring about 8-10 minutes, or until the mixture slightly thickens.
- Reduce heat to medium-low and add in the 6 ounces cream cheese with pinch of nutmeg; stir until smooth then season with lots of black pepper and salt to taste.
- Add in cooked shrimp and cook until heated through.
- Serve the cooked pasta with spinach in a large serving bowl and top with the creamed sauce; toss to combine.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 779.7, Fat 28.4, SaturatedFat 15.8, Cholesterol 328.9, Sodium 672.6, Carbohydrate 73.8, Fiber 4.6, Sugar 4.1, Protein 53.4
SIMPLY DELICIOUS SHRIMP AND SPINACH PIZZA
Lots of flavor and texture. This I made quick and easy by using shrimp already cooked and peeled, the dough I used Pillsbury pizza crust, bought shredded cheese and use prewashed baby spinach.
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 475.
- Saute onions, garlic and spinach in 1 teaspoon oil{adding more is needed}till translucent.
- Remove from pan season with basil, oregano, habanaro, salt and pepper, set aside.
- Unroll pizza dough and shape into a circle and place on a pizza stone.
- Brush 1 tablespoon oil on dough, arrange tomatoes, cut side up and shrimp on oiled dough.
- Place spinach mixture around the shrimp and tomatoes.
- Top with mozzarella then grated cheese.
- Sprinkle remaining oil over all.
- Bake 10-15 minutes till bubbling and lightly browned.
Nutrition Facts : Calories 705.1, Fat 38.3, SaturatedFat 18.7, Cholesterol 512.4, Sodium 1405.6, Carbohydrate 12, Fiber 2.5, Sugar 5.3, Protein 76.4
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