Hey friends! I’m super excited about today’s post. My friend Sydney from the awesome fashion blog Chic Stripes is here to share a recipe with you all! You should definitely head on over to her blog, too (I’m posting my attempts at fashion) because not only is she awesome, she’s a local Richmonder!
Hi all! I’m Sydney and can usually be found over at Chic Stripes where I blog about fashion and style from a 2nd hand point of view. As I take my thrifting and consignment shopping seriously, I have committed to only shopping 2nd hand 1st for 2013. It has definitely cut down my impulse and non-essential purchases and I have gotten some quality pieces for great prices in return, but it’s not for the faint of heart (I’m still waiting for the Prabal for Target pieces to show up at Plato’s).
Today though, in keeping with Liz’s amazing blog, I’ll be sharing one of my favorite go-to recipes. I love simple, fresh and healthy meals that not only taste great, but are impressive for sharing. I believe this recipe originally came from a Southern Living cook book (gift from mother-in-law), but it’s one of those recipes that is super simple to make that it’s been committed to memory and I can whip it out in less than 15 minutes. My favorite things about this recipe are, in no particular order:
- It calls for less than 10 items
- My husband enjoys when I make it
- It’s adaptable for a lot changes (go meatless or add different types of seafood – scallops would be amazing with this!
As I said, this recipe is super simple. Prepare to be dazzled by my skills and technical cooking abilities:
Sautéed Spinach and Shrimp
1 garlic bulb (I usually use 2-3 of the little garlic pieces)
1 tbsp olive oil
Chicken or veggie broth
Shrimp (any kind/size! I use frozen cocktail shrimp)
Bag of fresh leaf spinach
Crushed red pepper
Side dish: Cous Cous (we love the Parmesan)
- Prepare Cous Cous (or your side dish of choice) according to directions on the box
- Prep shrimp – if using frozen, pull out and thaw in a small/medium bowl with hot water. De-tail once unfrozen. If using fresh, devein and detail
- Put 1 tbsp olive oil in pan over medium on the stove
- Chop your desired amount of garlic and put in the pan to cook (don’t let it burn! Did that once and had to scrap the stuff and start over)
- Add shrimp and cook until done (shrimp turns a light pink when done)
- Transfer shrimp, garlic and olive oil mixture from the pan to a small bowl and set aside
- Add 3-4 cups of broth, 2-3 tbsp of lemon juice, and 4-6 shakes of pepper flakes (depending on how spicy you like things)
- Let simmer until broth cooks down to half its amount
- Add spinach. For two, I usually use about half a bag (spinach cooks down quite a bit). Stir until completely wilted
- Add the shrimp, garlic and olive oil back into the pan with spinach and broth and let warm
- Serve and enjoy!
Will you be trying this recipe? If so, let me know what you think and how/if you adapt it!