Spinach with Prawns – Espinacas Con Gambas
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leaf spinach or 500 g frozen
- 225 g shrimp (s) (White Tier Shrimp), frozen, raw, peeled, deveined
- 2 clove (s) garlic, chopped
- 2 tablespoon, leveled tomato paste
- 2 tablespoon, leveled tomato ketchup
- 150 ml cream
- salt and pepper
- Chili powder
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- The day before, let the frozen shrimp thaw gently in the refrigerator overnight.
- Scald the prawns with boiling water. Let it steep for a moment, drain and rinse with cold water. Pour into a sieve, drain and place on a plate with kitchen paper in the refrigerator for 30 minutes.
- Boil the spinach in salted water and then squeeze it out.
- Steam the chopped garlic cloves in olive oil until translucent. Add the prawns and cook for 2 minutes. Add the spinach. Add tomato paste, tomato ketchup, salt, pepper and chilli. Pour the cream on and simmer for about 5 minutes until the spinach has absorbed some of the cream.
- In Andalusia, the dish is served as a starter and is enough for 4 people.
- But you can also enjoy it for two as a main course.
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