SHRIMP AND SAUTEED SPINACH

My cherry tomato plants are still kickin’!  So of course, we’re continuing to look for new ways to use them!  🙂

One of my favorite tomato recipes I’ve tried lately was actually from Martha.  My mom recently gave me a stash of her Martha Stewart “Everyday” magazines from the past few months, and (not sure why I was surprised) I’ve totally been enjoying them!!  So far the five or so recipes I’ve tried from them have all been a success, and nearly all of them have only used a handful of ingredents.  You know how I roll — love it!  🙂

Anyway, this one was supposed to be for shrimp, tomatoes and arugula.  But I only had spinach in the casa, so substituted it in and the result was still a fresh and wonderfully flavorful summer dish!  I also threw in some smoked paprika (because I apparently can never resist), but I’m sure it’d be fine without it too.

Definitely a fresh, light, and delicious 15-minute meal.  Enjoy!!

YOU’LL NEED:

1 pound of cleaned, deveined shelled large shrimp.
2 ½ tbsps of olive oil.
1 ½ tbsps of simply Asia sweet ginger garlic seasoning.
¼ cup of dry white wine.
3 cups of fresh spinach.

HOW TO MAKE :

Heat 1 tbsp of olive oil in a medium skillet.

In a bowl, mix together the shrimp, 1 tbsp of olive oil and the sweet ginger garlic seasoning. Toss to coat.

Sautée the shrimp in the hot skillet, once cooked turn opaque. Pour in wine to quickly buble and deglaze the skillet. While stirring, scrap the delicious brown bits on the bottom.

Place the shrimp in a small bowl and cover to keep warm.

Add ½ tbsp of olive oil to the skillet and toss in the spinach, constantly stirring until the leaves are wilted.

Fold the shrimp over the spinach and heat through.

Bonne Appétit!

(serves 2)

9 WW SP