Not So Fat Tuesday Shrimp

M did his bachelor party in New Orleans. My brother and his girlfriend are presently celebrating Mardi Gras in New Orleans. I have never been to New Orleans. So unfair. But, since last night was Fat Tuesday, I figured I should be a good blogger and embrace the holiday by cooking something fitting for the day. From his bachelor party, M brought me home a cookbook (he knows me too well) Taste of Treme: Creole, Cajun, and Soul Food from New Orleans’ Famous Neighborhood of Jazz. [Affiliate link] No better time to try out one of those recipes, right?

I let M pick and he selected a recipe called “Woodrow’s Shrimp.” The recipe is essentially a scampi and is intended to be sopped up with a nice crusty French bread. Guess what the grocery store was out of? Yup. French bread. Le sigh. But it gave me a chance to get a little creative and the resulting dish was a play on shrimp and grits. (Actually, since it was served on grits, and it was shrimp, I guess I made shrimp and grits.) Anyway, it’s jam packed with veggies, hence the “Not So Fat Tuesday” name.

Start with peeled, de-veined shrimp. I used 51/60 since they were on sale, but larger shrimp would actually be even better in this recipe. Halve half a pint of cherry tomatoes, and dice a green pepper. Green peppers were also on sale, so that’s what I bought. Red, yellow, or orange peppers would work fantastic as well. Crush 4-5 cloves of garlic. Add all of that into a large skillet with olive oil. Season with some rosemary (I used fresh since I had it), oregano, salt and pepper. Toss in a bay leaf.

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Cook on medium-low until the shrimp are pink.

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Pour about 1/2 cup of wine into the pan. We’re cooking with cheap stuff, pour yourself a glass from the good bottles.

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Once the liquid has reduced to half, add in a few handfuls of spinach. Turn off the heat and stir until the spinach has wilted.

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Serve over grits.

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Not-So-Fat-Tuesday Shrimp
Serves 2
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 pound shrimp, peeled and deveined
  2. 1/2 pint cherry tomatoes, halved
  3. 1 green pepper, diced
  4. 4 large cloves garlic, crushed
  5. 1 Tbsp olive oil
  6. 1 teaspoon rosemary, chopped
  7. 1 teaspoon oregano
  8. 1 bay leaf
  9. Salt and pepper
  10. 1/2 cup wine
  11. 6 oz baby spinach
  12. Grits, for serving
Instructions
  1. To a large skillet pan add the first nine ingredients.
  2. Cook on medium-low until the shrimp are pink.
  3. Pour wine into the pan and let reduce.
  4. Once the liquid has reduced to half, add in spinach. Turn off the heat and stir until the spinach has wilted.
  5. Serve over grits.
Adapted from Taste of Treme
Adapted from Taste of Treme
Two Forks One Love http://twoforksonelove.com/

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