photo by Quentin Bacon for Weeknight Wonders
If you have yet to discover the glory of smoked paprika, this is your official invitation. It imparts a deep ruby color and distinctive smoky flavor and aroma, instantly giving the simplest foods, like eggs, potatoes or grilled chicken, a huge wow factor.
In this dish it teams up with golden toasted garlic for doubly exciting seasoning for sautéed shrimp and spinach. You can buy smoked paprika in sweet or hot varieties, but I buy the sweet because I figure you can always add some heat if you want it—and I do add a touch here.
Shrimp with Spinach, Garlic and Smoked Paprika
Ingredients
1 ¼ 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 paprika
¼ teaspoon salt
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.
Makes 4 servings
Serving size: 1 ¼ cups (6-7 shrimp)
Calories 260; Total Fat 13 g; (Sat Fat 2 g, Mono Fat 7.8 g, Poly Fat 2.1 g); Protein 30 g; Carb 6 g; Fiber 2 g; Cholesterol 215 mg; Sodium 410 mg
Excellent Source of: protein, vitamin A, vitamin B12, iron, phosphorus, selenium
Good Source of: niacin, vitamin B6, vitamin C, calcium, copper, magnesium, zinc
