Shrimp Alexander Wilted Spinach Recipes

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ROASTED SPICED SHRIMP ON WILTED SPINACH



Roasted Spiced Shrimp on Wilted Spinach image

Categories     Ginger     Appetizer     Roast     Low Fat     Quick & Easy     Shrimp     Spinach     Spring     Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 10

6 large shrimp
1/8 teaspoon chili powder
1/8 teaspoon salt
1/2 pound spinach (about 1 bunch)
2 scallions
1 teaspoon fresh lime juice
2 tablespoons water
1 teaspoon grated peeled fresh gingerroot
1/2 teaspoon sesame oil
Accompaniment: lime wedges

Steps:

  • Preheat oven to 450°F. Leaving shells intact, pull legs off shrimp and with a sharp knife halve shrimp lengthwise. Arrange shrimp, shell sides down, in one layer in a shallow baking pan. In a small bowl stir together chili powder and salt and sprinkle evenly over shrimp. Shrimp may be prepared up to this point 3 hours ahead and chilled, covered.
  • Discard stems from spinach and diagonally cut scallions into 1/4-inch-thick slices. Drizzle shrimp with lime juice and roast in middle of oven until just cooked through, about 5 minutes.
  • In a large nonstick skillet bring water with gingerroot to a simmer over moderate heat and add spinach. Cook spinach, stirring, until slightly wilted, about 20 seconds. Remove skillet from heat and immediately stir in scallions and oil until combined well. Season spinach with salt and pepper.
  • Mound spinach in center of each of 4 plates and arrange shrimp halves around it. Serve shrimp and spinach with lime wedges.

SHRIMP WITH WILTED SPINACH



shrimp with wilted spinach image

Make and share this shrimp with wilted spinach recipe from Food.com.

Provided by chia2160

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1/4 cup sliced scallion
2 tablespoons sherry wine or 2 tablespoons white wine
1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 cup water
1 lb shrimp, peeled and deveined
1 tomatoes, diced
2 cups spinach leaves
1/4 cup unsalted cashews (optional)

Steps:

  • heat oil in skillet, add scallions.
  • add sherry, soup mix and water, bring to a boil, lower heat and simmer until it starts to thicken add shrimp, tomato, spinach and cashews.
  • simmer until shrimp turn pink.
  • serve over rice.

SAUTEED SHRIMP WITH SPINACH



Sauteed Shrimp with Spinach image

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.

Provided by adrian

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 17m

Yield 2

Number Of Ingredients 5

1 ½ cups fresh baby spinach
1 ½ teaspoons granulated garlic powder
20 frozen shrimp, thawed
1 teaspoon ground black pepper
1 tablespoon olive oil, or as needed

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.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g

SAUTEED SHRIMP AND SPINACH



Sauteed Shrimp and Spinach image

Make and share this Sauteed Shrimp and Spinach recipe from Food.com.

Provided by Lambkyns

Categories     Lactose Free

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves, minced, to taste
1/4 teaspoon coarse black pepper
1/4 teaspoon salt
2 teaspoons lemons, zest of
1 lb jumbo shrimp, peeled and deveined
1 (6 ounce) bag spinach (I use baby spinach leaves)

Steps:

  • Stir together garlic, pepper, salt and lemon zest.
  • Blend in lemon juice and olive oil.
  • Set aside.
  • Heat 1 tablespoon olive oil in skillet over medium-high heat.
  • Add the shrimp, and cook for 2 minutes.
  • Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
  • Stir in the lemon-olive oil mixture.
  • Toss well.
  • Serve immediately.

GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES



Grilled Shrimp With Wilted Spinach and Peaches image

The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns, coriander, mustard seeds and cardamom pods - used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp. Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, quick, weekday, main course

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

1 tablespoon white peppercorns (you may substitute black)
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 green cardamom pods
1 pound 16- to 20-count (extra large) shrimp, peeled and deveined but tail left on
Kosher salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh ginger
1/4 cup red wine vinegar
1/4 cup orange juice
1 teaspoon curry powder
2 ripe but firm peaches, diced medium
1 pound spinach, washed

Steps:

  • Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  • Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
  • Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
  • Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
  • Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
  • Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 8 grams, TransFat 0 grams

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

WILTED SPINACH



Wilted Spinach image

Delicious wilted spinach with a simple Mediterranean dressing.

Provided by KNIVES0UT1979

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 8

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 tablespoon bottled minced garlic
1 pinch sea salt
1 pinch ground black pepper
4 ounces baby spinach
1 ½ tablespoons pine nuts

Steps:

  • In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
  • Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
  • Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g

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