21: Recipe | Creamy Tuscan Argentinian Shrimp

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2021

Earlier this week, I shared some of my latest Trader Joe’s finds and I promised you a fancy-but-oh-so-simple recipe for the Argentinian frozen shrimp. It’s a quick dish that can easily be prepared on a weekend night. I usually try to throw a lot of vegetables into dishes like that, so don’t be alarmed by a whole pound of spinach in the ingredient list. (As you know, spinach will wilt and lose a lot of its volume when it cooks, but who doesn’t like an extra helping of spinach?)

This is a recipe I loosely adapted from the Fish Florentine dish I’ve been making.

Ingredients

• 1 lb frozen raw Argentinian Red Shrimp (from Trader Joe’s*)
• 1 tbsp olive oil
• 3 cubes of (crushed) garlic
• 1 lb baby spinach
• 2 red bell peppers
• 1.5 cups of vegetable broth
• 1 cup half and half
• 1/2 cup parmesan
• pepper, salt

Directions

1. Defrost the shrimp by running them under cold water for a few minutes. Pat dry.
2. Heat the olive oil in a pan (or Dutch oven). Add the garlic and cook until fragrant.
3. Add the shrimp, add salt and pepper, and let cook for a few minutes.
4. Add the chopped bell pepper (I prefer smaller pieces for this dish) and cook until softened.
5. Add the vegetable broth and half and half and bring to a simmer.
6. Add batches of baby spinach and let wilt.
7. Add the parmesan.
8. Serve with brown rice (we use the 20-minute quick cooking brown basmati rice from Trader Joe’s*) or crusty bread.

I can’t say enough good things about this dish. It’s creamy, yet light and Jon loves it. I hope you will, too.

* #notanad, This is not a sponsored post. I have not been compensated by the brand or anyone else for linking the website.