Shrimp and Spinach in Saffron Cream

Name: Shrimp and Spinach in Saffron Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 1 large garlic clove, minced; 158 milliliters heavy cream; 2 teaspoons fresh lemon juice; 1 Tbsp olive oil; 1 medium tomato or large plum tomato, seeded and cut into 1/2 -inch dice; 0 teaspoons saffron threads; 4 servings Salt and freshly ground pepper; 2 larges shallots, minced; 454 grams shrimp, shelled and deveined; 2 Tbsps shrimp stock or water; 454 grams spinach leaves--washed thoroughly but not dried; 1 Tbsp unsalted butter

Shrimp and Spinach in Saffron Cream might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 359 calories, 28g of protein, and 23g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of wine, spinach leaves--washed thoroughly but not, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Crush the saffron threads in a small bowl.

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Saffron

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Bowl

Pour in the wine and let steep while you proceed.

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Wine

Heat a large nonreactive skillet over high heat.

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Frying Pan

Add handfuls of the spinach, with water clinging to it, to the pan, stirring to wilt the leaves before each addition. Continue until all the spinach has wilted.

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Spinach

Water

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Frying Pan

Transfer the spinach to a colander to drain well and then chop it coarsely. Wipe out the skillet.

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Spinach

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Colander

Frying Pan

Melt the butter in the skillet over moderate heat. When the foam subsides, add the shrimp, season with salt and pepper and cook, stirring, until pink and starting to curl, about 3 minutes.

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Salt And Pepper

Butter

Shrimp

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Frying Pan

Transfer the shrimp and any cooking juices to a plate.

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Shrimp

Heat the oil in the skillet.

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Cooking Oil

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Frying Pan

Add the shallots and cook over moderate heat until softened, about 4 minutes.

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Shallot

Add the garlic and cook until fragrant, about 1 minute. Increase the heat to moderately high and add the wine with the saffron. Boil until the wine is reduced by half.

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Saffron

Garlic

Wine

Stir in the heavy cream and shrimp stock and bring to a simmer.

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Shrimp Stock

Heavy Cream

Add the spinach and tomato and simmer for 1 minute.

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Spinach

Tomato

Add the shrimp with their juices and cook until just heated through. Season with the lemon juice, salt and pepper and serve at once.

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Salt And Pepper

Lemon Juice

Shrimp

Serve With: Steamed rice.

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Cooked Rice

Notes: After you shell the shrimp for this dish, simmer the shells in water to make a simple stock. If you wish, you can substitute large sea scallops for the shrimp.

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Scallops

Pasta Shells

Shrimp

Stock

Water

Equipment

Bowl

Frying Pan

Colander

Ingredients

Servings:

59milliliters

dry white wine 1large

garlic clove, minced 158milliliters

heavy cream 2teaspoons

fresh lemon juice 1Tbsp

olive oil 1medium

tomato or large plum tomato, seeded and cut into 1/2 -inch dice 0teaspoons

saffron threads 4servings

Salt and freshly ground pepper 2larges

shallots, minced 454grams

shrimp, shelled and deveined 2Tbsps

shrimp stock or water 454grams

spinach leaves--washed thoroughly but not dried 1Tbsp

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.