A Month-of-Mediterranean: Lemony Shrimp with Spinach

Who doesn’t love shrimp? And while breaded and deep fried might appeal to some, it’s never been a favorite at our house except with Son One. When I make coconut shrimp, the “breading” is coconut with a bit of egg white and flour, and they are baked. Otherwise, we eat our shrimp “naked” or in a marinade.

I came across this Scampi-like recipe for an easy, lighter. and more healthful shrimp dinner at the “My Recipes” site. Simple and sophisticated at the same time, this is a pretty dish that is company-worthy. And you no doubt have all the ingredients on hand.  

The change I made was to add ¼ cup of white wine and to reduce the broth to ¼ cup. I love scampi with wine! I served it with leftover Zucchini Rice Pilaf. A satisfying dinner all around with a Caesar salad and crusty bread.

Lemony Shrimp and Spinach (serves 4)

1 pound unpeeled, large raw shrimp (31/35 count)

3 garlic cloves, minced

2 tablespoons olive oil

¼ cup chicken broth

¼ cup white wine

1 teaspoon lemon zest

3 tablespoon fresh lemon juice

1/4 to 1/2 teaspoon dried crushed red pepper

6-ounce package fresh baby spinach

Salt and pepper to taste

Shaved parmesan, optional

Peel shrimp; de-vein, if desired.

Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.

Add chicken broth and next 4 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half.

Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Add parmesan if using. Serve immediately.

DH’s Rating: 5 Tongues Up

“This doesn’t take as greasy as your usual shrimp scampi. I like this lighter version better. And the spinach is a nice touch.” “No butter,” I told him. “Only a bit of EVOO, wine, and broth. The spinach and the lemon make for a fresher taste, too.”

Shrimp Scampi with Angel Hair Pasta

Okey dokey, Artichokie. I told you I’d post the shrimp scampi recipe—guided by my Taste-o-Meter, remember, not so much actual measurements—and then it plumb went out of my head. (Given this is a foodie blog, shouldn’t that be “plum went out of my head”?).

Anyway, a quick post today since DH and I have to take London and Brooklyn to the airport. They are headed off to her parents for another round of Christmas food and presents.

Back to the business at hand: I hesitated putting this recipe in because it just struck me that I wouldn’t want to eat anything with “hair” in the title, but then again, I didn’t name that pasta. Maybe the angel part obviates the hair part.

8 oz Angel Hair pasta

½ c butter

4 cloves garlic, minced

2 lg cloves garlic, sliced

1 # shrimp, peeled and deveined

1 t dried basil

1 c dry white wine

¼ t pepper

1 c asiago cheese, divided

1 T chopped fresh basil

Cook pasta. Melt butter in large saucepan over med heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3-5 minutes. Stir in wine and pepper. Bring to boil and cook for 30 seconds, stirring constantly. Mix shrimp with pasta in a serving bowl. Sprinkle with ¾ cup cheese and basil. Serve remaining cheese on the side. Serves 4.

Delish with a salad and some crusty garlic (of course!) bread.

Next post will offer some marriage counseling advice centered on morning coffee. Now how could you miss that? Don’t forget to take the garlic and ice cream/gelato quizzes at the bottom of the page! And visit me at Twitter @good2tweat.

Garlic

While fixing shrimp scampi at my friend Pattycake’s home one night, I searched the cupboards and counters to assemble everything I needed. Except for measurement utensils. I mean, really. Who can’t tell what a teaspoonful looks like in your palm?

So I melted butter, added minced and sliced garlic. I think I put some flour in to thicken it a bit. Then I finished it off with a bit of white wine. Some for me, some for the sauce.

I thought it was ready for the shrimp, but I knew my friend’s husband, Jimbo, wanted to check it out first.

I told Jimbo to use his taste-o-meter to try it. He gamely dipped in and slurped a spoonful.

“What does it need?” I asked.

His reply: “Not more garlic.”

So, I’m generous with garlic. Sue me! It’s a fabulous punctuation mark to foods. I have to agree however that being happily married makes it easier to use a lot of garlic. Dating gals and guys should probably wait until after the final paperwork for the marriage is signed before giving full reign to their inner garlic spirit.

Here in Arizona we even have a town named Garlic—well, Ajo, but that means garlic in Spanish. And have you tried garlic ice cream? Don’t gag. Open yourself to possibilities.

On a note that is not going to sound connected, but is, I just love those food quizzes and lists in magazines and online, don’t you? “What Kind of Spice Are You?” (I’m wild cinnamon) or “10 Ways to Serve Chicken You Never Thought of (Who knew you could make fried chicken ice cream???) I mean, really, who can resist these things? Love them!

To welcome you to my blog, I put together a little garlic quiz for you. I put the answers in a comment at the bottom, so you can check yourself.

Garlic, the food of lovers, vampire repellent, tuberculosis and broken bone cure, giver of strength and courage, and a recently-touted health food! Through the centuries, garlic has been lauded for magical properties. Garlic, the bane of dating teens and the friend of flea-infested dogs! Garlic, the lowly bulb that elevates food to a sensual experience!

Amazingly, for as common as garlic is, many cooks are not sure what it is or what to do with it beyond dicing it into the spaghetti sauce. Take the quiz and find out what you know.

1) Garlic is . . .

a) an herb.

b) a member of the onion family.

c) a member of the lily family.

2) Garlic powder is . . .

a) more healthful than fresh.

b) easy to make on your own.

c) anathema to real cooks.

3) Garlic releases its strongest flavors when . . .

a) kept whole.

b) sliced.

c) minced.

4) Garlic was first used in cooking in . . .

a) Italy.

b) France.

c) antiquity.

5) Other than in cooking, garlic has been used as . . .

a) perfume.

b) an aphrodisiac.

c) medicine.

6) Garlic is sold in . . .

a) cloves.

b) heads.

c) cubes.

Next time, I’ll share my garlicky shrimp scampi recipe with you. Yummers!

Can’t get enough? Check out more recipes, food facts, and cooking tips by following me on Twitter @good2tweat.com.