Shrimp With Shallot-Tarragon Sauce On Wilted Spinach
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)2 tbsps
Lemon Juice (fresh, divided)2 tbsps
Butter (1/4 stick)2 tbsps
Whipping CreamDirections:
1
Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl
2
Sprinkle mixture with salt and pepper
3
Heat 1 tablespoon oil in large nonstick skillet over medium heat
4
Add shallots; sauté 5 minutes
5
Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes
6
Add butter and cream; bring just to simmer
7
Add remaining 1 teaspoon ginger
8
Season with salt and pepper
9
Set shrimp aside
10
Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat
11
Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper
12
Toss until just wilted, about 25 seconds
13
Mound spinach in center of plates; surround with shrimp and sauce
14
Sprinkle shrimp with remaining 2 teaspoons tarragon; serve
15
Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl
16
Sprinkle mixture with salt and pepper
17
Heat 1 tablespoon oil in large nonstick skillet over medium heat
18
Add shallots; sauté 5 minutes
19
Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes
20
Add butter and cream; bring just to simmer
21
Add remaining 1 teaspoon ginger
22
Season with salt and pepper
23
Set shrimp aside
24
Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat
25
Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper
26
Toss until just wilted, about 25 seconds
27
Mound spinach in center of plates; surround with shrimp and sauce
28
Sprinkle shrimp with remaining 2 teaspoons tarragon; serve