Here’s a super simple scrumptious shrimp dish for those nights when you feel like acting fancy. It’s healthy, hearty, and most of all, delicious.
- 1 tbls butter
- 1 tbls olive oil
- 1 pound large shrimp (peeled, cleaned, deveined)
- 5 cloves garlic (never fear the garlic)
- 1 cup cherry tomatoes
- 1/4 cup panko bread crumbs (optional)
- 9 oz bag of spinach
- Before beginning to cook, sautee or microwave the spinach so that it is cooked when you add it to the shrimp dish later. Also, cut the cherry tomatoes in half lengthwise and use your fingers to get all the insides of the tomato out. The tomatoes you use for the dish should look like little tomato-boats, like this:
- Melt butter and oil over medium-high heat in a large skillet
- When you see the butter bubbling, add the shrimp to the bottom of the pan (make sure they are in a single layer or they might not cook evenly)
- Depending on the size of your shrimp, cooking time can vary. Smaller shrimp take about 2 min each side and larger take about 5-6. You just need to cook them until they are pink on both sides and opaque throughout.
- Add the garlic, tomatoes, salt and pepper, and cook for 2-3 minutes until the tomatoes soften
- Sprinkle panko bread crumbs on the mixture and toss until everything is nicely coated
- Add prepared spinach to the pan (sidenote: it’s important to cook the spinach on the side because it releases a lot of water while it’s cooking. You have to get rid of that before you add the cooked spinach to the shrimp dish or it will be watery)
Serve with whole wheat pasta or eat alone! It’s delicious either way.