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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hot and Sweet Shrimp with Spinach Recipe

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This recipe for Hot and Sweet Shrimp with Spinach is from The Austin Family Cookbook, 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 Tbsp bourbon (optional)
3 Tbsp orange juice
1 Tbsp fresh lemon juice
1 Tbsp honey
1 Tbsp olive oil
1/2 C sliced shallots
2 Tbsp pine nuts
1 Tbsp minced garlic
1/4 tsp red pepper flakes
12 extra-large peeled , deveined shrimp
1 C halved cherry tomatoes
1 bag fresh baby 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-high heat. Add shallots and saute until softened, about 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 2 minutes. Remove pan from heat, add bourbon mixture. Return skillet to heat and boil mixture.1-2 minutes to reduce.

Remove shrimp from skillet with slotted spoon, keep warm. Add tomatoes to the skillet and cook 1 minute. Add spinach by the handful, turning with tongs until just wilted.

Serve with Lemon rice.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Calories - 347
Fat - 14 g
Carbs - 33 g
Protein - 12 g

 

 

 

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