Let’s start this off by saying this is a “lazy girl’s” dish. I could chop garlic if I wanted to… but I don’t.
Shrimp is in season (I’m assuming) so it’s SUPER DUPER cheap right now. I stopped by my local Fresh and Easy and bought a lot of shrimp for about $4 which was, yah, a lot of shrimp. I’m also trying to be super healthy so this was definitely a good idea as I didn’t want anything heavy or boring. There’s also no carbs and all veggies…extra plus that it’s cheap! It cost me about $8 plus a $6.99 bottle of wine in total. I have shrimp leftover for some shrimp cocktail, tacos, or a sandwich later. I bought wine only because I want to make it feel fancy even if it’s just me. (The winery “Lost Angel” was having a “tasting” in the store. But the wine is pretty delicious so it’s okay and it’s citrusy so it went very well with the dish.)
It’s funny how the simplest ingredients can make the most satisfying meal. And the fact that it’s affordable, so easy, and super quick… Well, it’s no surprise that I do this often when I’m making dinner for myself. I do this with salmon, too.
HERE’S WHAT YOU NEED:
This recipe is COMPLETELY “by taste” measurements. You’re just gonna have to go with your gut when you’re seasoning. If you want it garlicky, more garlic. More salty, more salt, etc. I kinda put a palm full (or a lot) of garlic powder and a pinch or two of everything else. Also, I hate lemon on my seafood. So, if you want that, add it.
For the shrimp:
Salt and Pepper
a teaspoon of butter
For the spinach and onion:
a teaspoon of water
a little olive oil
spinach – I use the pre-washed bag stuff. It lasts forever and I can eat it with pretty much anything. I also, of course, really like spinach.
onion – sliced thinly
You’ll need two saute pans to multi-task and get this done fast.
HERE’S WHAT TO DO:
Add olive oil to both of the pans.
Get your pans hot. And the oil, too.
In one pan:
Throw in the onions and sautee until transluscent and a little browned at the edges
Throw in spinach.
Add the teaspoon of water.
Cover until Spinach is tender.
Take it off the heat.
Mix everything nicely before serving.
In the other pan:
While pan is heating.
Combine peeled shrimp, garlic powder, salt, and pepper in a bowl and mix ingredients until shrimp is fully coated.
Throw it on the hot pan and cook until shrimp is orange/pink or whatever color it is when it’s fully cooked.
Not too long though because then it gets rubbery.
I actually cook shrimp by lining them up and flipping them over individually at the same time like flipping hamburgers.
Tedious, I know, but it ensures they’re all cooked even and not rubbery. I think it’s about 2-3 minutes per side. Not long at all! I’ll let you know if I find a better method.
Lastly, this is a little tricky. Turn up the heat. when it’s nice and hot, throw the butter over them and sautee up/mix, and go all pretend pro on the shrimp and the pan, mixing the melted butter into them and getting your shrimp guys a little more “brown” for some tasty color. Even add a splash of wine at the same time you add the butter if you’re feeling crazy.
This should take like 30 seconds. So as fun as it is, you’ll totally mess up your shrimp if it takes longer.
Then, if you haven’t already. Open your wine. Pour a glass.
TADA! You’re done.
Eat it, drink it, and enjoy this uber healthy meal!
“I MADE YOU” Is a new series on my blog of things that I made. Stay tuned!