Shrimp Alexander Wilted Spinach Recipes

ROASTED SPICED SHRIMP ON WILTED SPINACH

Steps:

• Preheat oven to 450°F. Leaving shells intact, pull legs off shrimp and with a sharp knife halve shrimp lengthwise. Arrange shrimp, shell sides down, in one layer in a shallow baking pan. In a small bowl stir together chili powder and salt and sprinkle evenly over shrimp. Shrimp may be prepared up to this point 3 hours ahead and chilled, covered.
• Discard stems from spinach and diagonally cut scallions into 1/4-inch-thick slices. Drizzle shrimp with lime juice and roast in middle of oven until just cooked through, about 5 minutes.
• In a large nonstick skillet bring water with gingerroot to a simmer over moderate heat and add spinach. Cook spinach, stirring, until slightly wilted, about 20 seconds. Remove skillet from heat and immediately stir in scallions and oil until combined well. Season spinach with salt and pepper.
• Mound spinach in center of each of 4 plates and arrange shrimp halves around it. Serve shrimp and spinach with lime wedges.

WILTED SPINACH WITH GARLIC AND OIL

Steps:

• Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

WILTED SPINACH AND GARLIC

Steps:

• Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.

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.

GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
• Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
• Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
• Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
• Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

WILTED SPINACH

Steps:

• In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
• Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
• Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

WILTED GARLIC SPINACH

Steps:

• In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside. , In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon.

SHRIMP WITH WILTED SPINACH

Steps:

• heat oil in skillet, add scallions.
• add sherry, soup mix and water, bring to a boil, lower heat and simmer until it starts to thicken add shrimp, tomato, spinach and cashews.
• simmer until shrimp turn pink.
• serve over rice.

SHRIMP ALEXANDER, MORTON'S OF CHICAGO RECIPE - (4.6/5)

Steps:

• Make the Beurre Blanc Sauce: Leave the 2 cups of butter at room temperature to soften. Melt the 1 tablespoon butter in a skillet over medium heat. Saute the shallots in the melted butter until soft. Remove the shallots and set aside. Add the wine to the skillet. Bring to a boil and let simmer until the liquid is reduced by three-quarters. Add the cream and let the liquid reduce by half. Lower the heat. Using a whisk, add the 2 cups of butter, a little at a time, making sure the mixture is well blended each time before adding more butter. Season with salt, pepper and lemon juice. Add the reserved shallots. Any leftover sauce can be placed in ice cube trays and frozen. Wrap well, or vacuum seal and store in the freezer for 2 months. Make the Alexander Bread Crumbs: Mix all the bread crumb ingredients together until well blended. Set aside until ready to use. Make the shrimp: Preheat the oven to 500°F. Melt the butter in a pie tin. Dip the shrimp in the melted butter, one at a time, letting the excess butter drain. Roll each buttered shrimp in the prepared crumbs, coating on all sides. You may have more bread crumbs than you need. Store excess in the refrigerator for up to a weejk. Drain the excess butter from the pie tin. Place the breaded shrimp in the pie tin, vein side down, with the tail curled up. Drizzle clarified butter over the top. Bake the shrimp for approximately 4-5 minutes, until crisp outside and cooked through. Mold the rice in the center of a plate. Ladle 1/3 cup of the beurre blanc sauce around the rice. Arrange the shrimp around the rice, with the tail end resting against the rice. Garnish with lemon and parsley and serve.