Quick Curried Shrimp and Spinach

3 Jul

I made mine with more spinach than strictly necessary, egg noodles, and sesame seeds.

Cook: 20 minutes or less

Makes: Variable

  • However many shrimp you’re planning on eating (At the start of the summer I bought a big bag of frozen, pre-shelled, cooked shrimp from Price Chopper.  I’d rather have them fresh, but these are flash-frozen and therefore pretty good.  They keep for months and thaw in a few minutes if you put them in warm water, and you only need to take a single portion out of the freezer if that’s all you want.)
  • Baby spinach
  • Your favorite curry or spice mix (I used
  • a pinch of salt
  • 1 Tablespoon olive oil
  1. Mix a few teaspoons of your curry and some salt in a bowl.
  2. Toss in the shrimp to coat them with curry.
  3. Put a little olive oil in a frying pan and cook your shrimp up for a few minutes until they’re beginning to turn pink (if you’re using fresh) or until they are warm and look delicious (if you’re using cooked).
  4. You can either add a few handfuls of baby spinach at this point and cook it in with the shrimp or use a little oil to fry up your spinach in a separate pan.  This should take 2 or 3 minutes.  The first method will make your spinach spicy but it won’t look as stylish on your plate (which is what I did in my photo).
  5. EAT!
  6. You can also wrap your shrimp/spinach up in tin foil and cook them on a grill (do you have a grill?  I was pretty sure you didn’t, but maybe you’re keeping one in that sketchy bottom drawer JUST for situations like these) a la Fitness Magazine’s Morroccan Shrimp with Spinach.
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