Best 6 Hot And Sweet Shrimp With Fresh Spinach Recipes

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

HOT AND SWEET SHRIMP

Steps:

• Mix sugar and fish sauce together, then stir in 1/2 cup water. Add the pepper, ginger and garlic. Place in a nonstick skillet and cook over high heat about five minutes, until the mixture starts to become syrupy.
• Add the shrimp and cook, stirring, until firm and pink. Cook a few minutes longer, turning the shrimp constantly, so it becomes coated with the sauce.
• Stir in the lime juice and basil and serve with steamed rice.

WARM SZECHUAN SHRIMP AND SPINACH SALAD

Steps:

• In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

SHRIMP WITH RAVIOLI AND SPINACH

Steps:

• Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
• Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
• Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
• Serve topped with the pine nuts and cheese.

HOT AND SWEET SHRIMP WITH FRESH SPINACH

Steps:

• In a small bowl, whisk together bourbon (if using), orange juice, lemon juice, and honey; set aside.
• Heat oil in a skillet over medium high heat, add shallots, and saute until they begin to soften, about 1 - 2 minutes.
• Add pine nuts and garlic, stirring, and cook until pine nuts begin to brown, about 2 minutes.
• 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.
• Return to heat and boil 1 to 2 minutes to reduce slightly.
• Remove shrimp and keep warm; add tomato and cook one minute.
• Add spinach, turning with tongs, until wilted.
• To serve: divide Lemon Rice, recipe #415912 (if desired) between two plates, top with spinach mixture, and then shrimp.