SPINACH, SHRIMP AND RICOTTA TACOS
I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes., Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Nutrition Facts : Calories 317 calories, Fat 11g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 468mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges
RICOTTA-SPINACH TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
- Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
- Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.
- Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g
Nutrition Facts : Calories 315 calorie, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 381 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 12 grams
CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY
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
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
SAUTEED SHRIMP WITH SPINACH
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
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
SPINACH AND RICOTTA TORTELLINI
Ricotta and spinach make the most classic vegetarian pairing in Italian cooking. In the traditional tortellini di magro, it's used also as filling for tortellini, the famous ring-shaped stuffed egg pasta from Bologna served in a clear beef stock for Christmas or any special occasion. This version, with green spinach dough and a vegetarian filling is a very much appreciated alternative to the classic recipe. Serve with your favorite sauce. Great with a simple butter and sage sauce or with your regular tomato sauce.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h43m
Yield 16
Number Of Ingredients 9
Steps:
- Place spinach, water, and a pinch of salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain and squeeze out all the water; let spinach cool to room temperature in a colander.
- Soften ricotta cheese in a large bowl using a fork until creamy.
- Squeeze out any excess water from the cooled spinach. Finely chop spinach with a knife or process in a blender. Transfer to the bowl with ricotta. Add Parmesan cheese, egg, nutmeg, salt, and pepper; mix well.
- Divide pasta dough into 6 equal pieces. Take 1 piece and cover the rest with plastic wrap. Flatten the piece between your palms and press through the widest setting of your pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise, and run through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size.
- Change pasta machine to the middle setting and pass dough through. Move pasta machine setting to the next to the last setting and pass dough through. Cut the sheet in half, widthwise. Pass each half through the pasta machine in the thinnest and last setting, creating 2 long and very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles.
- Cut dough into 1 1/2-inch squares. Drop a teaspoon of ricotta filling in the middle of each square. Brush the edges with water and fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch the 2 ends of the triangle and a fold them together, wrapping them around your finger; seal. Gently fold back the top corner.
- Transfer the tortellini to a floured plate or work surface. Proceed the same way with remaining dough and filling. Let tortellini stand for 30 minutes.
- Bring a pot of generously salted water to a boil; cook tortellini, working in batches, until they float, 6 to 7 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.4 g, Cholesterol 19.2 mg, Fat 3.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 132.7 mg, Sugar 0.6 g
SPINACH TOSTADAS WITH SHRIMP AND POTATOES
Steps:
- Preheat the oven to 250 degrees F.
- Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.
- Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.
- In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
- Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
- In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.
- Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.
SHRIMP WITH RAVIOLI AND SPINACH
Make and share this Shrimp With Ravioli and Spinach recipe from Food.com.
Provided by sexymommalucas
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
- Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
- Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
- Serve topped with the pine nuts and cheese.
Nutrition Facts : Calories 207.6, Fat 8.5, SaturatedFat 1.2, Cholesterol 131.8, Sodium 1197.9, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 22.1
PASTA & SHRIMP WITH RICOTTA CHEESE SAUCE
From a Publix supermarket card which credits the T-factor diet by Martin Katahn, Ph.D. I haven't tried this yet...it was just wasting away in my recipe box.
Provided by Oolala
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic and red pepper flakes in hot margarine in a 10" nonstick skillet for 2 minutes or until garlic is golden.
- Whisk in milk and ricotta until smooth.
- Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
- Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
- Stir in cheese.
- Meanwhile cook linguine in a large pot of boiling water following package directions.
- Drain and rinse quickly in hot water and transfer to a large bowl.
- Top pasta with the hot shrimp sauce and toss well to coat.
- Serve immediately.
Nutrition Facts : Calories 1062.1, Fat 19.6, SaturatedFat 10.5, Cholesterol 201.5, Sodium 1589.7, Carbohydrate 155.9, Fiber 12.1, Sugar 12.1, Protein 62.4
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