We love introducing you to easy weeknight meals. This Spanish-inspired menu from a recent Wall Street Journal fits all our criteria: fresh ingredients, easy preparation, and full of flavor. Pour yourself a glass of red wine and start cooking!
Garlic Shrimp and Catalan Spinach adapted from Slow Food Fast featuring Chef Jose Andres, as seen in the Wall Street Journal
What You Need:
- 6 tablespoons olive oil, plus extra for brushing bread
- 1 Golden Delicious apple, cut into 1/4 inch dice
- 4 tablespoons pine nuts
- 4 tablespoons golden raisins
- 10 ounces fresh spinach
- sea salt, to taste
- 4 cloves garlic, sliced
- 5 chiles de arbol, crumbled (found in the ethnic foods section of your grocery store)
- 1 lb shrimp, peeled and deveined
- juice of one lemon, plus wedges for serving
- 4 slices country bread, 3/4 in thick
What You Do:
- Preheat broiler. Add two tablespoons oil to a large saute pan over medium-high heat. Once hot, add apples and cook until caramelized on all sides, about 3 minutes. You need to keep stirring to prevent burning!
- Add pine nuts and stir until lightly toasted, about 30 seconds. Add raisins and continue stirring until heated through, about 30 seconds.
- Add spinach and toss until just wilted, 1-2 minutes. Remove pan from heat and season with sea salt.
- Set a new large saute pan over medium heat (or remove spinach mixture to serving dish and keep warm, and use pan for this step) and add 1/4 cup olive oil. Add garlic and cook until it sizzles, about 3o seconds. Add chiles and cook 1 minute, making sure garlic doesn’t burn.
- Add shrimp to pan and cook until they start to color. Add lemon juice to pan. Flip shrimp and cook until they curl, about 1 minute more. DO NOT OVERCOOK! Remove from pan.
- While shrimp are cooking, brush bread with oil and pace slices under broiler. Toast both sides until golden, about 1 minute per side. I am a notorious bread burner, and true to form, I scorched our bread.
- Serve shrimp and spinach with toasted bread and a lemon wedge.
This is quick, action-packed cooking. Prep all your ingredients (chop the apple and garlic, crumble the chile) before you begin the recipe. Joe and I had fun with this!
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