“From Cuisine at Home magazine. Serve with Lemon Rice, if desired.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, whisk together bourbon (if using), orange juice, lemon juice, and honey; set aside.
  2. Heat oil in a skillet over medium high heat, add shallots, and saute until they begin to soften, about 1 - 2 minutes.
  3. Add pine nuts and garlic, stirring, and cook until pine nuts begin to brown, about 2 minutes.
  4. Add shrimp and saute until almost cooked through, 2 minutes; remove from heat (to avoid any flare ups from the bourbon, if using) and add bourbon/juice mixture.
  5. Return to heat and boil 1 to 2 minutes to reduce slightly.
  6. Remove shrimp and keep warm; add tomato and cook one minute.
  7. Add spinach, turning with tongs, until wilted.
  8. To serve: divide Lemon Rice, recipe #415912 (if desired) between two plates, top with spinach mixture, and then shrimp.

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