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Shrimp with Shallot-Tarragon Sauce on Wilted Spinach Recipe

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This recipe for Shrimp with Shallot-Tarragon Sauce on Wilted Spinach is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 uncooked large shrimp, peeled, deveined
1/4 cup chopped fresh Italian parsley
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
5 teaspoons chopped fresh tarragon, divided
2 teaspoons minced peeled fresh ginger, divided


1/2 cup finely chopped shallots (about 2 large)
2 tablespoons (1/4 stick) butter
2 tablespoons whipping cream


1 6-ounce package baby spinach leaves
Directions:
Directions:
Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.

Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.
Number Of Servings:
Number Of Servings:
2

 

 

 

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