Shrimp With Spinach Garlic And Smoked Paprika Recipes

SHRIMP WITH SPINACH & SMOKED PAPRIKA

Shrimp With Spinach & Smoked Paprika image

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!

Provided by lecole54

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 206.3, Fat 11.9, SaturatedFat 1.6, Cholesterol 179.1, Sodium 980.8, Carbohydrate 4.2, Fiber 1.3, Sugar 0.3, Protein 20.8

SHRIMP WITH SPINACH, GARLIC AND SMOKED PAPRIKA

SHRIMP WITH SPINACH, GARLIC AND SMOKED PAPRIKA image

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/4 pounds large shrimp (about 20 per pound), peeled and deveined, tails on
3 large cloves garlic
5 cups lightly packed baby spinach leaves (5 ounces)
3 tablespoons olive oil
2 teaspoons smoked (sweet) paprika
1/4 teaspoon salt
Pinch cayenne pepper

Steps:

Place the oil in a large nonstick skillet and heat over medium-high heat. Lower 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 to medium-high, add the shrimp, paprika, salt, and cayenne to the skillet, and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach, return the garlic to the pan, and cook until the shrimp is opaque throughout and the spinach is wilted, 1 to 2 minutes more. Serving size 1 1/4 cups (6-7 shrimp) 260 calories

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