Shrimp Copobianco

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!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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
•  salt
•  white pepper
•  extra virgin olive oil, for sauteing

Directions

1. Preheat the oven to 300°F.
2. Thoroughly wash the spinach, if needed.
3. Peel the shrimp, leaving the tail and last section on.
4. Place the pine nuts on a baking sheet and toast in the oven 10-12 minutes or until golden brown.
5. Halve the onion. Peel and very thinly slice.
6. Remove the stems from the tomatoes and coarsely chop into 1 1/2 inch pieces.
7. Trim the ends of the zucchini, cut in half, and then into julienne strips.
8. Remove the rosemary from the stems and coarsely chop.
9. Peel, crush, and finely chop the garlic.
10. Heat a 12 inch frying pan over high heat.
11. Add a tablespoon of olive oil and the sliced onions. Sauté the onions 4 minutes until they begin to brown slightly and soften.
12. Add the zucchini and tomatoes, then quickly sauté for about 2 minutes until the vegetables begin to render their liquids.
13. Season to taste with salt and pepper and remove to a warm platter.
14. Return the frying pan to high heat;add another tablespoon of olive oil.
15. Sauté the spinach leaves with the garlic for about one minute or until the leaves are wilted and the garlic has released its flavors.
16. Season to taste with salt and pepper and add to the vegetables on the platter.
17. Return the frying pan to high heat.
18. Add a tablespoon of olive oil and quickly sauté the shrimp and rosemary.
19. Shake the pan so they cook quickly and uniformly.
20. When the shrimp are pink and opaque, after 2-3 minutes, season to taste and transfer to the platter of vegetables.
21. Sprinkle with pine nuts and serve immediately.