Tomato Shrimp Delight
- Course: Appetizer, Main Course
- Features: Fast, Healthy
Summary:
Light and easy with definite peppery heat, this can be put together quickly. If you prefer your spinach cooked, microwave the spinach on high for 1 minute. For a little less heat, seed the jalapeños.
4 appetizer servings or 1 or 2 lunch servings
Ingredients:
- 10 to 12 cooked (peeled and deveined) large shrimp, thawed
- 2 cups loosely packed spinach leaves, stemmed
- 1/4 teaspoon salt, plus more to taste (optional)
- 2 medium salad tomatoes, cored
- 2 to 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/3 cup minced shallots (about 3 medium shallots)
- 1 small jalapeño pepper, minced and not seeded
- 1 1/2 tablespoons sugar
- 2 tablespoons freshly squeezed lime juice
Directions:
Drain the shrimp, pat them dry and place in a medium bowl.
Spread the spinach on a serving platter and sprinkle with the 1/4 teaspoon salt.
Cut the tomatoes in 1/2-inch dice; reserve the juice and seeds.
Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat. Add the garlic and shallots and cook for about 2 minutes, until lightly browned. Pour the sauteed garlic and shallot mixture on top of the shrimp. Mix well and season with salt to taste, if desired.
In a medium saucepan over medium-high heat, combine the tomato, jalapeño pepper, sugar and lime juice. Cook for 2 to 4 minutes or until the mixture has softened. Remove from the heat and add to the bowl with the shrimp-garlic mixture, along with the reserved tomato juices and seeds.
Pour the tomato-shrimp mixture over the bed of spinach, and drizzle the remaining tablespoon of olive oil, if desired, over the dish. Serve immediately.
Recipe Source:
From Ming Soo Hoo of Gaithersburg.
E-mail the Food Section with recipe questions.
