Shrimp and Spinach
This is another quick and easy main dish. Unfortunately, there are never any leftovers.
1 large package organic baby spinach
12 shrimp, peeled
½ cup sun-dried tomatoes, drained
River Road Barbecued Shrimp Seasoning (fiestaspices.com)
¼ cup olive oil
Brine shrimp in cold, salted water for one hour. Rinse and pat dry. In a small bowl, stir shrimp, with olive oil and 1 tablespoon of Shrimp Seasoning.
Heat a heavy pan. Lightly coat bottom with peanut oil. Cook shrimp quickly, a minute on each side. Remove from heat back to bowl.
Add spinach to hot pan. Add salt, a little Shrimp Seasoning, sun-dried tomatoes, and a dribble of olive oil. Stir constantly until spinach wilts (another minute). Mix in cooked shrimp. Serve immediately.
Serves 2
