Creamed Spinach Recipes Recipe For Shrimp

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SHRIMP AND CREAMY SPINACH-FETA RICE



Shrimp and Creamy Spinach-Feta Rice image

I found this wonderful shrimp recipe on USA Rice Federation website and we just love it. Though the recipe calls for Feta with basil and tomato..we preferred the plain.

Provided by Buddybearr

Categories     Spinach

Time 6m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 cup golden raisin
1/2 cup julienne strips red bell pepper
1 (6 ounce) package fresh baby spinach leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb medium cooked shrimp, peeled and deveined (thawed if frozen)
3 cups cooked rice (hot medium or long grain white rice)
1 cup crumbled feta cheese with dried basil and tomato or 1 cup plain feta cheese
toasted pine nuts (optional) or sliced almonds (optional)

Steps:

  • Heat oil in large nonstick skillet over medium heat.
  • Add raisins and bell pepper;
  • sauté 1 minute.
  • Add spinach, salt and pepper; toss until spinach is just wilted.
  • Add shrimp; sauté 30 seconds.
  • Add hot rice and feta cheese.
  • Toss all ingredients until heated through and cheese is soft and creamy.
  • Top with toasted nuts, if desired.

Nutrition Facts : Calories 262.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 147.3, Sodium 387.2, Carbohydrate 38.1, Fiber 1.7, Sugar 7.8, Protein 19.4

CREAMY PARMESAN AND SPINACH SHRIMP



Creamy Parmesan and Spinach Shrimp image

Protein rich shrimp are pan seared then tossed with a creamy spinach sauce that's perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta and steamed or roasted asparagus or broccoli to complete the meal.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 1/4 lbs extra large shrimp (21/25), (peeled and deveined)
1 tsp dried basil
Salt and freshly ground black pepper
2 Tbsp butter, (divided)
1 Tbsp minced garlic ((3 cloves))
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tsp cornstarch mixed with 1 Tbsp chicken broth
3 oz baby spinach, (chopped (2 packed cups))
1/2 cup (1.5 oz) shredded parmesan cheese

Steps:

  • Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
  • Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
  • Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
  • Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
  • Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
  • Add spinach and stir and cook until it starts to wilt, about 1 minute.
  • Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
  • Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
  • Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 356 kcal, Carbohydrate 4 g, Protein 33 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 420 mg, Sodium 487 mg, ServingSize 1 serving

CREAMY SPINACH SHRIMP DINNER



Creamy Spinach Shrimp Dinner image

Here's a scrumptious dish that is easy to make for weekday dinner...but perfect for entertaining too!! The shrimp and spinach look and taste wonderful together. Evaporated milk adds a creamy texture and taste. Serve over you favorite rice.

Provided by Chef mariajane

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil or 2 tablespoons vegetable oil
1 lb raw shrimp, peeled and deveined
1 cup mushroom, sliced
1 onion, chopped
1 clove garlic, chopped
salt and pepper
3 tablespoons all-purpose flour
1 (370 ml) can Carnation Evaporated Milk (regular, 2% or fat-free)
1 cup chicken broth
6 cups Baby Spinach
2 cups mozzarella cheese, shredded

Steps:

  • Heat oil in a large deep skillet or Dutch oven over medium heat. Add shrimp and cook until starting to turn pink, about 3-5 minutes. Remove from pan and set aside.
  • Add mushrooms, onion, garlic, salt and pepper to hot pan and cook 3-5 minutes or until vegetables are tender. Sprinkle with flour and cook 2-3 minutes.
  • Stir in evaporated milk and chicken broth. Bring to a boil over medium heat. Reduce heat; simmer uncovered for 2 minutes. Stir in shrimp, spinach and cheese; cook for 1-2 minutes or until shrimp is fully cooked, spinach is wilted and cheese is melted. Serve with your favorite rice.
  • TIPS: Replace shrimp with pre-cooked chicken or sliced sweet Italian sausages. Delicious!
  • Freezing is not recommended.

Nutrition Facts : Calories 372.5, Fat 19.7, SaturatedFat 8.6, Cholesterol 163.5, Sodium 568.7, Carbohydrate 17.6, Fiber 1.3, Sugar 1.7, Protein 31.3

SHRIMP AND GRITS WITH CREAMED SPINACH, TOMATO CONFIT AND SMOKED BACON GASTRIQUE



Shrimp and Grits with Creamed Spinach, Tomato Confit and Smoked Bacon Gastrique image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 39

1 pint grape tomatoes
1 green tomato, cored and cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
5 cloves garlic, peeled and smashed on cutting board with broad side of chef's knife.
2 ounces bacon fat, melted
1/4 cup extra-virgin olive oil
5 sprigs fresh thyme
2 bay leaves, fresh if possible
1 sprig fresh rosemary
1 sprig fresh sage
Salt and pepper
Pinch of sugar
2 pounds fresh, mild shrimp (16/20 count), peeled and deveined (shells reserved)
Salt and pepper
2 tablespoons clarified butter
3 cups heavy cream
1 pint chicken broth, plus more if necessary
1 pint corn stock (made by boiling corn cobs in water for 1 hour)
1 stick (8 tablespoons) unsalted butter
2 tablespoons fresh thyme, finely chopped
1 tablespoon minced garlic
Salt
1 pint quick-cooking grits, such as Anson Mills Antebellum Quick Grits
Cracked black pepper
4 tablespoons unsalted butter
1/2 Vidalia onion, rough chopped
1 bay leaf, fresh if possible
2 tablespoons minced garlic
Salt
3/4 cup heavy cream
2 tablespoons olive oil
2 pounds baby spinach
1/2 pound thick-cut smoked bacon, cut into (small) 1/4-inch dice
1/2 yellow onion, peeled and cut into (small) 1/4-inch dice
2 garlic cloves, peeled, smashed and chopped finely
1/2 cup brown sugar
1/2 cup Marsala wine
1/2 cup sherry wine
1/2 cup sherry vinegar

Steps:

  • For the tomato confit: Preheat the oven to 220 degrees F. Combine the grape tomatoes, green tomato, red onion, garlic, bacon fat, olive oil, thyme, bay leaves, rosemary, sage and a pinch each of salt, pepper and sugar in a small casserole dish. Cover the casserole with foil and place it in the center oven rack. Let cook for at least 2 hours. Carefully remove the foil and inspect the confit: The grape tomatoes should be wilted, but not popped, and the red onions should be nice and brightly translucent. Discard the herb sprigs and bay leaves and keep the confit covered near the stove until ready to plate.
  • For the shrimp: Heat an 11-inch saute pan over medium-high heat. Season the shrimp with salt and pepper and keep dry. Warm the butter in the pan. In batches, sear the shrimp on both sides for 2 minutes in butter. Transfer the shrimp to a plate and keep warm. Reserve the pan and drippings for the spinach.
  • For the grits: Combine the cream, chicken broth, corn stock, butter, thyme and garlic in a 4-quart saucepan over medium-high heat and cook until boiling. Season the liquid lightly with salt. Slowly stir the grits into the liquid. Once all the grits are incorporated, turn the heat down to low and cook, stirring every minute or so, until cooked, about 10 minutes. You will know the grits are done when there's still a little texture, but the grains don't stick to your teeth. Finish with some cracked black pepper and cover until plating. If the grits become thick after standing, adding warm chicken stock will help to thin them.
  • For the shrimp creamed spinach: Heat the butter in a medium saucepan over medium-high heat. Add 2 cups of the reserved shrimp shells and sear until the shells are bright and release a nice shellfish aroma, 2 to 3 minutes. Add the Vidalia onion, bay leaf and 1 tablespoon of the garlic and cook an additional 2 minutes. Reduce the heat, add the cream and simmer until thickened and reduced slightly, 10 to 12 minutes. Strain through a mesh strainer and reserve.
  • Bring a medium pot half full of salted water to a boil. In the meantime, place a large bowl of ice water nearby. When the water is boiling, add the spinach and blanch for about 30 seconds. Use tongs and carefully remove the spinach to the ice water. Drain with a colander and set aside to let dry for a few minutes.
  • In the same pan used to sear the shrimp, heat the olive oil over medium-high heat. Add the spinach and cook until just beginning to wilt, 2 to 3 minutes. Add the remaining 1 tablespoon garlic and the shrimp cream and cook until the cream thickens.
  • For the bacon gastrique: Cook the bacon in a 2-quart saucepan over medium heat until almost crispy, about 10 minutes.
  • Add the onion and garlic and sweat lightly over medium heat until translucent. Add the brown sugar, Marsala, sherry wine and vinegar and cook until reduced, about 15 minutes, then taste. The gastrique should be rather on the thin side--chunky and sweet with a nice acidity and dark in color. Cover and keep warm until ready to plate.
  • To serve: Scoop about 1 cup grits each in the center of 4 entree bowls. Divide the cream spinach among the bowls, placing it in the middle, standing tall on the grits. Arrange 6 to 8 shrimp around the spinach in each bowl. Next, spoon the warm confit tomato on top of the cream spinach. Finish with a spoon of the smoked bacon gastrique around the edge of the bowl.

SAUTEED SHRIMP WITH SPINACH



Sauteed Shrimp with Spinach image

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.

Provided by adrian

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 17m

Yield 2

Number Of Ingredients 5

1 ½ cups fresh baby spinach
1 ½ teaspoons granulated garlic powder
20 frozen shrimp, thawed
1 teaspoon ground black pepper
1 tablespoon olive oil, or as needed

Steps:

  • Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
  • Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

CREAMY CREOLE SHRIMP AND SPINACH PASTA



Creamy Creole Shrimp and Spinach Pasta image

A favorite restaurant in Hawaii serves a fantastic spicy, creamy, garlicky, shrimp, and spinach pasta. I played around with ingredients and finally arrived at this recipe. Easy preparation, easy to make, and just delicious. My family loves it! Great for a company dish as well.

Provided by Laurie Fontaine Bennett

Categories     Main Dish Recipes     Pasta     Shrimp

Time 49m

Yield 4

Number Of Ingredients 15

1 (16 ounce) package angel hair pasta
2 tablespoons butter
6 green onions, thinly sliced
3 tablespoons chopped fresh garlic
1 ½ pounds frozen cooked shrimp, tails removed
1 cup white wine
1 ½ tablespoons cornstarch
½ cup heavy whipping cream
2 teaspoons lime juice
2 teaspoons Creole seasoning
2 teaspoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 ounce) package fresh baby spinach with carrots
¼ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
  • Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
  • Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

Nutrition Facts : Calories 749.6 calories, Carbohydrate 76.4 g, Cholesterol 388 mg, Fat 22 g, Fiber 6.4 g, Protein 51.2 g, SaturatedFat 11 g, Sodium 1540.4 mg, Sugar 5.6 g

CREAMY SPINACH AND SHRIMP RISOTTO



Creamy Spinach and Shrimp Risotto image

This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.

Provided by Aubrey W.

Time 50m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
1 medium shallot, minced
1 clove garlic, minced
2 cups Arborio rice
½ cup white wine
3 ½ cups hot chicken broth
½ pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 teaspoons olive oil, or as needed
¾ cup frozen chopped spinach, thawed and drained
¼ cup freshly grated Parmesan cheese, or more to taste
4 slices prosciutto, diced
1 small bunch fresh parsley, chopped
½ medium lemon, zested

Steps:

  • Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
  • Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
  • Meanwhile, season shrimp with salt and pepper.
  • Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
  • When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g

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