Recipe by Leslie in Texas
Another wonderful recipe from Mary Nell Reck's weekly cooking lesson.Everything I've ever made of hers is company-worthy and delicious. This one was in the Houston Post from the late 80's. It consists of fresh gulf shrimp sautéed with fresh rosemary,fresh spinach sautéed with garlic and a vegetable sauce. Only a simple pasta and a salad are needed to complete the meal. A good Pinot Grigio or Savignon Blanc would be an excellent wine choice!
Top Review by coffee lady seattle
I made this for an Italian potluck party and it was a hit. When prep work is done the actual cooking time is just a few minutes. The fresh ingredients, mild but delicious blend of flavors and incredible beauty made it the center piece at the party. Pasta makes a nice side dish but the Shrimp Copobianca can stand alone.
- 3 cups fresh baby spinach leaves, packed
- 2 lbs large shrimp
- 1⁄2 cup pine nuts
- 1 medium red onion
- 6 roma tomatoes
- 3 small zucchini
- 2 garlic cloves
- 4 sprigs fresh rosemary
- white pepper
- extra virgin olive oil, for sauteing
Directions See How It's Made
- Preheat the oven to 300°F.
- Thoroughly wash the spinach, if needed.
- Peel the shrimp, leaving the tail and last section on.
- Place the pine nuts on a baking sheet and toast in the oven 10-12 minutes or until golden brown.
- Halve the onion. Peel and very thinly slice.
- Remove the stems from the tomatoes and coarsely chop into 1 1/2 inch pieces.
- Trim the ends of the zucchini, cut in half, and then into julienne strips.
- Remove the rosemary from the stems and coarsely chop.
- Peel, crush, and finely chop the garlic.
- Heat a 12 inch frying pan over high heat.
- Add a tablespoon of olive oil and the sliced onions. Sauté the onions 4 minutes until they begin to brown slightly and soften.
- Add the zucchini and tomatoes, then quickly sauté for about 2 minutes until the vegetables begin to render their liquids.
- Season to taste with salt and pepper and remove to a warm platter.
- Return the frying pan to high heat;add another tablespoon of olive oil.
- Sauté the spinach leaves with the garlic for about one minute or until the leaves are wilted and the garlic has released its flavors.
- Season to taste with salt and pepper and add to the vegetables on the platter.
- Return the frying pan to high heat.
- Add a tablespoon of olive oil and quickly sauté the shrimp and rosemary.
- Shake the pan so they cook quickly and uniformly.
- When the shrimp are pink and opaque, after 2-3 minutes, season to taste and transfer to the platter of vegetables.
- Sprinkle with pine nuts and serve immediately.