Unctuous. That's the word for this creamy, soft sauce that smothers juicy shrimp with flavors of shallot, garlic, spinach, smoky paprika, bright cherry tomatoes, plus a kick of vodka. What's terrific is you can choose any starch as a bed to spoon it over--long pasta, for instance, or buttery grits, polenta, or a mash of potatoes or cauliflower. You can skip the starch and eat it as a creamy stew, with crusty bread for dipping. So many ways to get this delectable stuff into your mouth. Enjoy.
The recipe can be made dairy-free by substituting coconut milk for whipping cream.
If using frozen, raw shrimp, thaw by placing shrimp into a bowl of cold water for about 1 hour. Then rinse and remove skins.
Notes:
VODKA, SPINACH & CREAM SMOTHERED SHRIMP WITH BLISTERED TOMATOES
Ingredients: 1 lb. raw, deveined shrimp, 2 tsp. garlic infused olive oil, 1 tsp. paprika, one sliced shallot, 1 tbsp. (plain) olive oil, 14 ounces heavy cream, 2 cups chopped spinach, 1 ounce vodka, 2 cups small cherry tomatoes, 1/4 cup grated Parmesan cheese, and sea salt.
Serves 4.
1. Marinate the prepared shrimp by placing them into a bowl with the garlic-infused olive oil and paprika. Stir, then refrigerate for at least 30 minutes.
2. Heat the (plain) olive oil over medium heat in a skillet until glossy. Add the sliced shallot with a sprinkle of sea salt and cook until lightly browned--about 5 minutes.
3. Add the heavy cream and spinach and cook until simmering and the spinach has wilted-- about 6-8 minutes.
4. While the cream sauce is cooking, tip the cherry tomatoes into a dry pan over medium heat. Cook and move the pan frequently to blister the tomatoes on all sides. Remove from the heat; if a few have burst, it's fine.
5. Stir the vodka into the simmering cream sauce, then add the shrimp and tomatoes. Cook until the shrimp is done and no longer translucent; it should take approximately 4-5 minutes. Remove from heat and stir in the parmesan cheese. Serve immediately over the starch of your choice or in bowls with crusty bread.
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