Shrimp with Shallot-Tarragon Sauce on Wilted Spinach |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
10 uncooked large shrimp, peeled, deveined |
1/4 cup chopped fresh italian parsley |
3 tablespoons olive oil, divided |
2 tablespoons fresh lemon juice, divided |
5 teaspoons chopped fresh tarragon, divided |
2 teaspoons minced peeled fresh ginger, divided |
1/2 cup finely chopped shallots (about 2 large) |
2 tablespoons (1/4 stick) butter |
2 tablespoons whipping cream |
1 6-ounce package baby spinach leaves |
Directions:
1. Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
2. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
3. Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.
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