Friday, February 27, 2015

Chad's Shrimp & Spinach Scampi with Lemon (Gluten Free)

Chad's Shrimp & Spinach Scampi with Lemon (Gluten Free)

16 oz. package of frozen white shrimp (You can use as much shrimp as you desire) 
1 Tablespoon + 1 teaspoon salt
1 bulb garlic
2 Tablespoons extra virgin olive oil
6 Tablespoons of butter 
2 lb. frozen cut leaf spinach (or, use fresh spinach)
1/4 cup white wine (pinot grigio is best)
20 thin slices of provolone cheese (7.6 oz.)
juice of 2 lemons & zest of 1 lemon
1 Tablespoon pesto  (or fresh basil is better)
Grated parmesan cheese

This is delicious with most green vegetables.  Try substituting broccoli or green beans instead of the spinach.

Thaw the shrimp under running cold water.  Or, if you're trying to conserve water like us, let the shrimp sit in cold water until thawed.  Add about 1 Tablespoon of salt to brine them.  Let sit for 30 minutes, or longer.  (You know you have the right amount of salt if you taste the salt water first and it has a pleasant, salty flavor.)

Peel the skins off & de-vein if necessary.

Peel & crush the garlic cloves.  Chop into chunks.  Heat the garlic, olive oil, & butter in a sauce pan over medium heat.  Sauté until the garlic starts to brown (about 5 min.).  Add the shrimp and partially cook (1-2 min).  Remove the shrimp when the shrimp have turned half orange.

Add the spinach, 1 teaspoon of salt, & a splash of white wine.  Sauté for about 10 min. until the spinach is heated through.

Add the provolone cheese and then the lemon juice & zest.

Add the pesto & shrimp.  Stir to combine and remove from heat.  Let sit for a few minutes to allow the shrimp to finish cooking.

Serve with grated parmesan cheese and pinot grigio wine.

Bon appétit!

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