Wednesday, 26 October 2016 07:04
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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