Loading...
You are here:  Home  >  Lifestyle and Entertainment  >  In The Kitchen  >  Current Article

Sometimes, you just run out of ideas

By   /   April 14, 2012  /   Comments Off

 

 

Sometimes I just run out of ideas for supper. This was the case tonight, so I looked in the freezer and found shrimp and frozen spinach. I started to think of what I could do with these. I looked through a few of my many cookbooks that I have collected over the years and found a recipe for shrimp over creamed spinach. I didn’t have all the ingredients, and it took longer to cook because it was baked, so I used what I had on hand. This is another reason I talk about in my cookbook about stocking our freezer and pantry. I love to concoct new dishes; then I write them down while I can still remember what I dumped into the pan. This dish turned out very good. We enjoyed it, and it was not heavy. It was very quick and easy clean up. I hope you enjoy and that you will let your creative juices flow to make new recipes for your family.

Shrimp Over Creamed Spinach

  • 2 tablespoons each butter and olive oil
  • 1 cup sliced fresh mushrooms
  • 1 clove garlic, chopped
  • 1 bunch spring onions, sliced with green tops
  • 2 tablespoons self-rising flour
  • 1 10-ounce package frozen spinach-thawed, drained and squeezed dry
  • ¼ cup white wine
  • ¼ cup chicken broth
  • ¼ cup half & half
  • Salt and pepper to taste
  • Squeeze of lemon

In a heavy bottom skillet, heat butter and oil over medium high heat; add mushrooms, onions and chopped garlic; sauté until wilted. Add flour and stir; add spinach and stir. Add liquids (wine, broth, half & half) and cook over low heat until liquid reduces. Set aside while you sauté the shrimp.

Sauté Shrimp:

  • 1 tablespoon of butter and 2 tablespoons of olive oil
  • 1 pound shrimp (cleaned, deveined and dried)

Sprinkle shrimp with Old Bay Seasoning. Heat skillet over medium heat; add butter and olive oil. Sauté seasoned shrimp until pink. Do not overcook.

Place spinach mixture in individual shallow bowls and top with shrimp. Feeds four people.

Make some quick bread or heat some French bread to go along with it.

May God bless you.

 

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

    Print       Email
 

You might also like...

5 Recipes that Prove Healthy is the New Delicious

Read More →
SEO Powered by Platinum SEO from Techblissonline