4. 26. 2020
SPICY SHRIMP AND SPINACH FLAVORED WITH LEMON AND SERVED WITH SPAGHETTI Gluten and Lactose-free Make it regular if you are not gluten and lactose-free
Serves 2
I made this shrimp dish recently and couldn’t believe how very delicious it was. I decided that I wanted to post it right away. I served a Caesar Salad with it.
Whenever I juice a lemon, I first zest it with my microplane and freeze the zest in a zipped ‘snack size’ bag. I heat up the lemon cut in half in the microwave for 15 or seconds. I discovered that if the lemon is warm I can squeeze out more juice!
A fruity sweet dessert compliments this meal. (Frozen fruit whirred in a food processor with a little milk or yogurt and sweetened to taste. Low in calories and yummy)
The recipe:
Spaghetti - gluten free, 6 oz. cooked
Olive oil - 2 T
Baking soda - ¼ t
Water - 1 t
Chili powder - 1 t
Sweet paprika - 2 t
Butter - 1 T (optional, use 1 T more of olive oil instead)
Shrimp - 12 oz raw, peeled and deveined (use the size you like)
Garlic - minced, 1 T Scallions - 2 thinly sliced Tomatoes - 1 pint grape or cherry cut in half or quarters depending on size
Basil - chifornard 3 or 4 leaves (means to roll up like a cigar and cut with a very sharp knife into very thin slices)
Lemon - 3 or 4 T juice (freeze any extra juice in a ‘snack bag’) Kosher salt - ½ t
Black pepper - 1/4 t fresh ground
baby spinach - 1 bag, 8 to 10 oz. (option, baby kale or very thinly sliced stemmed kale leaves. The stems I slice super thin and use with the leaves or freeze to use another time.)
Let's get cooking!
As always, measure everything and set out.
Cook the spaghetti according to the directions on the package, drain, rinse in cold water and set aside. (Cook for a minute or two less than the recommended time, and save a cup of the cooking liquid in case it is needed to add body and make the dish saucy.) We like this dish without extra liquid.
While the spaghetti is cooking: heat the olive oil in a large skillet over high heat.
Toss the shrimp with the baking soda, salt and pepper, and half of the lemon juice, the water, the spices, garlic, green onions, tomatoes and basil.
And add to the hot skillet and stir fry for 5 minutes, or until the shrimps are pink and tomatoes are tender.
Add the spinach and the rest of the lemon juice.
Continue to cook until spinach is wilted for about 1 more minute. Stirring often, then add the cooked spaghetti and toss to coat with tongs.
Serve with a salad and crusty bread if desired.
Enjoy!