Shrimp With Spinach & Smoked Paprika
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄4 lbs large shrimp, peeled and deveined, tails on (about 20 per pound)
- 3 large garlic cloves
- 5 cups baby spinach leaves, lightly packed (5 ounces)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1⁄4 teaspoon salt
- 1 pinch cayenne pepper
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
RECIPE SUBMITTED BY
lecole54
Machias, Maine
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.