10.25.2010

Sunday Night Shrimp, Spinach, and Artichokes

I usually make a little more complicated of a meal on Sundays, but we went to a Seahawks game earlier in the day and didn't get home from grocery shopping until late, so this was pretty simple.

I had some spinach and baby artichokes I wanted to eat up, and I had just purchased these beautiful, HUGE prawns, so I just decided to do a simple meal. Please bear with me because I don't measure ANYTHING unless I'm baking - best estimates below :)

Sauteed Shrimp with spinach & baby artichokes

12 - 15 large shrimp, peeled, deveined, and cooked
2 cloves garlic, 1 minced & 1 whole
2 tbsp. extra virgin olive oil, divided
2 handfuls spinach leaves (or however much you want to eat!)
2 baby artichokes
1 tbsp. butter
1 lemon
Italian seasoning

Prep the baby artichokes by clipping off the stem and trimming any spiky, spiney leaves. Take a large pot and put about 3 inches of water in it. Add a clove of garlic and a slice of lemon to the water. Throw your 'chokes in a steamer basket, bring to a boil, cover and reduce heat.  These babies gotta cook for at least 30 minutes, so go ahead and move on to the below while they cook.

Put 1 tbsp olive oil in a saute pan and put the heat on medium-high.  Once it's shimmering, throw in your garlic.  Sautee for 1 - 2 minutes (don't burn the garlic!) then add the shrimp. Since the shrimp are already cooked, just heat them up and get them nice and covered in the oil & garlic, adding a squeeze of fresh lemon juice after about 30 seconds. Take them out of the pan, and then add the remaining olive oil (only if needed - you don't need this to be super oily) and throw in the spinach. Sautee the spinach for 2 minutes or so, JUST until it wilts.  You want it to be slightly crunchy still (hubby hates mushy spinach). Place the spinach on a plate, throw the shrimp on top, and garnish with a lemon slice.

Make your dipping sauce for the artichokes by melting the butter in the microwave (remember, I cook quick & dirty!).  Once it's melty, squeeze some more fresh lemon juice into it, and sprinkle a healthy dose of Italian seasoning. Stir.

You can tell your 'chokes are done if the leaves come off easily. Put them on plates and serve with the lemon butter.

This recipe was easy, pretty fast, and FILLING.  Artichokes are full of fiber and spinach is super healthy.  The lightness of the lemon went well with the heaviness of the butter dipping sauce and we were full & happy after this meal!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.