Huevos Revueltos With Prawns And Baby Spinach Recipes

SAUTEED SHRIMP WITH SPINACH

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.

HUEVOS REVUELTOS - WITH PRAWNS AND BABY SPINACH

Steps:

• Wash the baby spinach leaves, then steam in the water still on the leaves, for about 1 minute or until the leaves are just beginning to wilt.
• Drain the baby spinach leaves well, lightly squeeze dry, then toss in a bowl with a little olive oil, and sea salt and freshly ground pepper to taste.
• Break the eggs into a separate bowl, add the parsley, paprika, oregano, sea salt and freshly ground pepper to taste, then lightly whisk together.
• Heat the oil in a non-stick pan and sauté the finely chopped onion and crushed garlic until it begins to soften but not brown.
• Add the prawns for a minute or two, tossing or stirring.
• Add the spinach, and continue to toss the ingredients in the pan.
• Pour the seasoned eggs into the spinach mixture, and stir gently over a medium heat, pausing for several moments at a time to allow the mixture to begin to set.
• If you want to be faithful to the spirit of the original Sevillian recipe, remove the pan from the heat while the eggs are still a little runny; or if - like me - you really do prefer your eggs not to be runny, leave them over the heat for just that bit longer.
• Serve immediately with warm crusty rolls.
• Variations: I have not tried these variations, but I think this basic recipe would also taste great with proscuitto, ham or bacon, which most of us are more likely to have on hand at all times. Or even with left-over chicken.

SHRIMP RISOTTO WITH BABY SPINACH AND BASIL

Steps:

• Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.
• Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

STIR-FRY PRAWNS WITH PEPPERS & SPINACH

Steps:

• Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.