Shrimp With Spinach & Smoked Paprika

"Quick and easy recipe from Ellie Krieger. A little messy (removing the shrimp tails with all that sauce/grease), but talk about tasty -- and done in no time!"
 
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Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Rinse the shrimp and pat dry with a paper towel. Thinly slice the garlic. Coarsely chop the spinach.
  • Place the oil in a large non-stick skillet and heat over a medium-high heat. Reduce the heat to medium-low, add the garlic and cook, stirring frequently, until the garlic is golden, about 5 minutes. Watch closely so the garlic does not burn. Transfer the garlic to a small dish using a slotted spoon, leaving the oil in the skillet.
  • Raise the heat on the skillet to medium-high, add the shrimp, paprika, salt and cayenne and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach and return the garlic to the pan and cook until the shrimp is opaque throughout and the spinach is wilted, 1-2 minutes more.

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Reviews

  1. Other than adjusting this recipe for 2 servings and removing the shrimp tails prior to cooking I made this as written. It was easy to put together and had a lot of flavor. Next time I make this I plan on adding more spinach and will adjust the other ingredients accordingly. Thanks for sharing.
     
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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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