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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hot and Sweet Shrimp with Spinach Recipe

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This recipe for Hot and Sweet Shrimp with Spinach is from Our Family 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:  
3 Tbs. bourbon (optional)
3 Tbs. fresh orange juice
1 Tbs. fresh lemon juice
1 Tbs. honey
1 Tbs. olive oil
1/2 c. sliced shallots
2 Tbs. pine nuts
1 Tbs. minced garlic
1/4 tsp. red pepper flakes
1/2 - 1 lb. large shrimp, peeled and deveined
1 c. cherry tomatoes, halved
1 bag fresh spinach - 6 oz.
Directions:
Directions:
Whisk together bourbon, orange juice, lemon juice and honey until blended, set aside.

Heat oil in large skillet over medium heat. Add shallots and saute' until softened 1 - 2 minutes. Add pine nuts, garlic and pepper flakes. Saute until pine nuts begin to brown, about 2 minutes, stirring frequently.

Add shrimp and saute' until almost cooked, about 4 minutes. Remove pan from heat and add bourbon mixture. Return skillet to heat and boil mixture 1 - 2 minutes to reduce. If the mixture flames up, let it burn off, or cover the skillet with lid to extinguish.

Remove shrimp from skillet with slotted spoon, keep warm, Add tomatoes to skillet and cook 1 minute. Add spinach by the handful, turning with tongs until just wilted. Serve over rice.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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