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.
- 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
- Defrost the shrimp by running them under cold water for a few minutes. Pat dry.
- Heat the olive oil in a pan (or Dutch oven). Add the garlic and cook until fragrant.
- Add the shrimp, add salt and pepper, and let cook for a few minutes.
- Add the chopped bell pepper (I prefer smaller pieces for this dish) and cook until softened.
- Add the vegetable broth and half and half and bring to a simmer.
- Add batches of baby spinach and let wilt.
- Add the parmesan.
- 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.