Hot and Sweet Shrimp With Fresh Spinach |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From Cuisine at Home magazine. Serve with Lemon Rice, if desired. Ingredients:
3 tablespoons bourbon (optional) |
3 tablespoons fresh orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon honey |
1 tablespoon olive oil |
1/2 cup shallot, sliced |
2 tablespoons pine nuts |
1 tablespoon garlic clove, minced |
1/4 teaspoon red pepper flakes |
8 ounces large shrimp (10-12) |
1 cup cherry tomatoes, halved |
6 ounces fresh baby spinach (1 bag) |
Directions:
1. In a small bowl, whisk together bourbon (if using), orange juice, lemon juice, and honey; set aside.
2. Heat oil in a skillet over medium high heat, add shallots, and saute until they begin to soften, about 1 - 2 minutes.
3. Add pine nuts and garlic, stirring, and cook until pine nuts begin to brown, about 2 minutes.
4. Add shrimp and saute until almost cooked through, 2 minutes; remove from heat (to avoid any flare ups from the bourbon, if using) and add bourbon/juice mixture.
5. Return to heat and boil 1 to 2 minutes to reduce slightly.
6. Remove shrimp and keep warm; add tomato and cook one minute.
7. Add spinach, turning with tongs, until wilted.
8. To serve: divide Lemon Rice, Lemon Rice (if desired) between two plates, top with spinach mixture, and then shrimp.
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