Shrimps are my favorite seafood. Since living in Thailand, I am enjoying them pretty often because there are fresh and much cheaper than in middle Europe. The combination with spinach and dried tomatoes are delicious. The only thing on this meal which takes a little time is cleaning the shrimps. If you bought them cleaned already, this meal would take 10 minutes for you to make and I assure you, you will love it. I served my shrimps with dried tomatoes and spinach without a side dish, as I was craving after a light dinner. But you can serve them with zoodles (noodles made out of zucchini), or with homemade gnocchis (for the awesome gnocchi recipe click here).
Most of the people love to eat shrimps and seafood in general on their seaside holiday. It is comfortable, fresh and tasty. But cooking them at home is still a nightmare of many. While preparing them is so easy!
Most species only need to be peeled. How to do it? First, we break the head, then carefully peel off the shell and finally cut off the back to the tip to carefully remove the black sand vein that runs along the center of the back. You can also halve deveined shrimp by placing the shrimp, front side down, on a cutting board. Cut all the way through the shrimp lengthwise, making two pieces. I promise you, give it a try. You do it once or twice, and it will become a routine.
Some extra tips for making shrimps with dried tomatoes and spinach!
Always, and this also applies for other shrimp recipes, cook the shrimps apart. They need only a couple minutes to get done, and we don’t want to have them overcooked. So make them first in a skillet, always depends on the size of the shrimp, but they usually don’t need more than 2 minutes on one side. When done, lay them aside and use the same skillet to prepare the sauce. Leftovers from the shrimps in the skillet give the sauce even a better taste.
- 6 tiger shrimps
- 6 garlic cloves ( 3 minced, 3 unpeeled)
- 1 small onion finely chopped
- 2 tbsp grated parmesan cheese
- 8 dried tomatoes cut in eighths
- 150 gram / 5,5 oz baby spinach
- 150 ml / 5 fl oz heavy cream
- salt, pepper
- olive oil
- Clean the shrimps if needed using instructions in the article above.
- Preheat olive oil with unpeeled garlic cloves in a skillet over medium heat.
- Add shrimps and fry from both sides until nicely pink (around 2 minutes per side). Salt and pepper them and lie aside.
- Add in the same skillet you did the shrimps some more olive oil.
- Add onion and minced garlic and stir-fry for 3 minutes.
- Add baby spinach and dried tomatoes and cook another 2-3 minutes.
- Pour in heavy cream and add parmesan cheese and spices. Leave cooking for 5 minutes over lowest heat.
- Add shrimps and serve.
- I recommend serving with zoodles or homemade gnocchis (Recipes in the article above).