Friday, June 23, 2017
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Garden to table 10-26-16

Shrimp with garlic, spinach and smoked paprika

3 Garlic Cloves, peeled and thinly sliced

3 Tbsp. olive oil

1 small bag baby spinach, coarsely chopped

1 pound peeled and deveined shrimp

2 teaspoons smoked paprika

In a dry, non stick pan, toast sliced garlic until golden brown over low heat being careful not to burn. Set aside.

Heat 3 Tbsp. olive oil and add shrimp, paprika and spinach to pan and cook for 2-3 minutes or until shrimp is pink and spinach is just wilted. Add garlic. Serve over rice or noodles with a side salad.


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