Bourbon Shrimp With Baby Spinach Recipes

BOURBON SHRIMP WITH BABY SPINACH

Steps:

• Toss the shrimp with the olive oil, 1/2 teaspoon paprika, salt, and pepper in a large bowl.
• Heat a large saute pan over high heat. Melt 2 tablespoons butter, then add the shrimp in batches and saute until pink and curled, about 2 minutes on each side. Transfer to a platter.
• Add the garlic, soy sauce, bourbon, honey, and 1 tablespoon butter to the skillet. Cook for 1 minute, then remove from the heat. Stir in the baby spinach, 2 tablespoons chopped basil, and 2 tablespoons chopped mint. Add the remaining pinch of paprika and 2 tablespoons butter and stir until the spinach wilts.
• Add the cooked shrimp and top with the lemon juice.
• Scatter the remaining 2 tablespoons chopped basil and 2 tablespoons chopped mint on a serving platter, then top with the spinach and cooked shrimp. Spoon any glaze in the pan over the top and squeeze lemon juice over the top before serving.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

BOURBON STREET SHRIMP

Steps:

• Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
• While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
• Add shrimp and cook until hot.
• Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
• If desired you can add a small can of finely diced olives.
• Serve hot sauce over hot pasta.