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
LINGUINE WITH SHRIMP AND SPINACH
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook linguine according to package instructions. In the last 3 minutes of cooking, add shrimp; cook until opaque throughout. Drain pasta and shrimp and return to pot. Toss with olive oil, lemon zest, lemon juice, and spinach. To serve, season with salt and pepper and drizzle with oil.
Nutrition Facts : Calories 472 g, Fat 7 g, Fiber 4 g, Protein 35 g, SaturatedFat 1 g
WATER SPINACH WITH SHRIMP
Categories Milk/Cream Wok Side Bake Stir-Fry Quick & Easy Shrimp Spinach Hot Pepper Healthy Shallot Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and shallots.
- Heat oil in wok over moderate heat until hot but not smoking, then add belacan mixture and cook, stirring constantly, 3 minutes. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
- Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes. Serve immediately.
WATER SPINACH
Provided by Food Network
Categories side-dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Clean spinach in several changes of cold water and drain well. If using water spinach, trim and discard the bottom 2 inches of the woody ends. Cut remaining stems into 2 inch lengths and place in a bowl. Cut leafy top portions into 2 inch lengths and place in another bowl. If using regular spinach, trim and discard stems. Set aside.
- Combine fish sauce, bean sauce, and palm sugar in a small bowl and set aside.
- Heat oil in a wok, swirling to coat the surface, add the garlic and stir-fry for 10 seconds. Add the spinach stems, if using water spinach, toss to combine with the garlic and cook 1 minute. Add reserved fish sauce mixture, toss to combine with the garlic, and add leafy portions of water spinach, or all of regular spinach. Toss spinach quickly until it begins to wilt, then transfer to a serving platter. Serve warm.
WATER SPINACH STIR-FRIED WITH SHRIMP SAUCE AND LIME
Number Of Ingredients 7
Steps:
- To make the flavoring sauce, in a small bowl, combine the shrimp sauce, fish sauce, and water and stir to mix well. Set aside.
- In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the garlic and stir-fry for 15 seconds, or until fragrant Add the water spinach and stir-fry for about 3 minutes, or until heated through. Add the flavoring sauce and toss with the greens to distribute evenly. Remove from the heat and squeeze half of the lime wedges over the water spinach. Stir gently and transfer to a serving plate. Serve with the remaining lime wedges for diners who enjoy a tangier dish.
- To minimize waste, select freshly cut bunches with stems no wider than 1/4 inch. Once home, trim the ends (like a bunch of flowers), wrap the bottom 3 to 4 inches of stems in damp paper towels, and store in a plastic bag in the refrigerator to keep crisp. Cook the greens within a couple days.
SPINACH-SHRIMP DIP
Last summer I created this variation on the classic Knorr Spinach Dip ... and it was gone in a flash. Try it; it's really yummy. Don't expect any to be left.
Provided by Lennie
Categories Lunch/Snacks
Time 3h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the spinach, then squeeze out as much water as possible.
- Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
- Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
- Refrigerate for at least 2 hours to let flavours meld.
- Before serving, stir shrimp into dip mixture.
- Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
- Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
- People are drawn to this; watch it disappear!
Nutrition Facts : Calories 160.3, Fat 3.9, SaturatedFat 1.8, Cholesterol 8, Sodium 506.8, Carbohydrate 26.9, Fiber 4, Sugar 1.7, Protein 5.5
SHRIMP WITH WILTED SPINACH
Make and share this shrimp with wilted spinach recipe from Food.com.
Provided by chia2160
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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KANGKUNG BELACAN (WATER SPINACH WITH SHRIMP PASTE)
From thewoksoflife.com
4.5/5 (2)Total Time 45 minsCategory VegetablesCalories 149 per serving
- If you haven’t made our belacan sauce in advance, follow these directions to make a quick version.
- Trim the 1-2 inches from the tough ends of the water spinach and discard. Pick out and discard any leaves that aren’t fresh and vibrant green.
- Prepare and measure out the julienned ginger, chopped garlic, Shaoxing wine, sugar, MSG, and white pepper.
- Heat your wok over medium high heat until it begins to smoke. Immediately add 3 tablespoons of oil, along with the ginger and garlic. Stir for 5-10 seconds, and add the belacan sauce. Cook for another 10 seconds, and add the water spinach.
STIR FRIED WATER SPINACH WITH SHRIMP PASTE - WOK AND KIN
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5/5 (6)Total Time 20 minsCategory Dinner, Lunch, Main Course, Side DishCalories 99 per serving
- To prepare the water spinach, rip and discard the tip of the leaves and 3cm (1") from the bottom, then break the remaining stems into 10cm (4") segments.
- Wash the greens by soaking them in cold salted water for 5-10 minutes, then rinsing clean. Repeat this step with new salted water 3-4 times and let it drip dry in the colander.
- Pour oil into a wok on medium heat and brown the garlic and chili for 30 seconds or until fragrant.
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