Seafood Skewers on a Bed of Chile-Garlic Spinach
Seafood Skewers on a Bed of Chile-Garlic Spinach takes approximately 15 minutes from beginning to end. This main course has 542 calories, 90g of protein, and 15g of fat per serving. This gluten free, dairy free, paleolithic, and primal recipe serves 4. If you have lemons, sustainable fish, garlic, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Thai Green Chile Stir Fry on Bed of Shredded Lettuce, Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce, and Fish Over A Bed Of Spinach.
Position a rack in the upper third of the oven and heat the broiler.
Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them.
Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.
Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat.
Add the garlic and chile pepper and cook, stirring, for 2 minutes.
Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.
Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.
Recommended wine: Cava, Shiraz, Grenache
Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Bodegas Naveran Dama Cava. It has 5 out of 5 stars and a bottle costs about 22 dollars.
Bodegas Naveran Dama CavaOne of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.