20 July, 2018
Shrimp and Sauteed Spinach
1 pound of cleaned, deveined and shelled large shrimp
2 ½ tablespoons of olive oil
2 Tablespoons of Simply Asia Sweet Ginger Garlic Seasoning
1 cup dry white wine
3 cups of fresh spinach
1 cup of cherry tomatoes, cut in half
In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.
In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated.
Add the shrimp to the hot skillet, quickly sautéing until they are cooked and turn opaque. Pour in wine to quickly bubble and de-glaze the skillet, scraping up the delicious brown “bits” on the bottom.
Remove shrimp to a small bowl and cover to keep warm.
In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach and cherry tomatoes, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final “toss,” then plate up on a small serving dish.
I like to serve this over angel hair pasta. The pasta only needs 3 minutes of boiling, so check the timing of everything to allow for the water to come to a full boil before adding the pasta.