Years ago, I would often make a recipe with shrimp called Chinese Green Shrimp. I really can’t recall where I found the recipe. Vaguely, I think I got it from the news paper along with another recipe called Chinese Skillet Upside-down Pineapple cake. What I do recall is that both recipes were absolutely delicious. Ahhh those were the teen years–and I kept that recipe for quite some time. In any event, I’ve been wanting to make those ‘Green Shrimp” lately, and figured a nice creamy spinach sauce would suffice. This is not how the original recipe was made, but…it’ll do. After looking at this dish, my thinking is this–you must love the color green and absolutely love spinach, as the intense green color of the spinach may not seem appealing to you. However, the flavor was fantastic! For the record, green is my favorite color and I love spinach!! Very soon, I think I’ll try to recall how I made that Chinese Skillet Upside-down Cake also.
Lets make that Spinach Cream Sauce shall we…its pretty simple, and here’s what you will need:
1 package of linguine, cooked per orders
2 Tbsp (1/4) stick butter
1 large onion, minced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup Chicken Stock or Broth
1 pound of fresh spinach–washed and steamed. You can steam it in a regular steamer or in a large saucepan over medium/low heat using only the water clinging to the leaves, for about 5 minutes or until completely wilted.
Heat the butter in a large heavy saucepan over low heat. Add the onion and saute for about 5 minutes, until the onion is becoming translucent Next add in the garlic and continue to saute until fragrant–about 3 minutes more. Add the chicken stock and cream, and simmer gently for 5 minutes. Stir in the spinach and simmer 5 minutes longer. Alternatively, you could just add the steamed spinach to the blender, then add this mixture to it…that’s how I went about it. Season with salt and pepper to taste. Allow to cool a tad, and add the mixture to a blender, or use an immersion blender, and blend till smooth. Again, if necessary, adjust the salt and pepper. That’s all it is to it.
For the shrimp:
1 lb large or jumbo shrimp–peeled, cleaned, and deveined.
1 bell pepper ( I used a mixture of red, orange, and yellow)
4 cloves of garlic, chopped
1 tsp Old Bay
2 Tbsp paquillo peppers (optional)
Parmesan cheese, a little lemon zest, and a pinch of red pepper flakes if you like that spicy kick
3 Tbsp olive oil, and another 3 Tbsp olive oil
Pictorially, it went like this:
Added the spinach cream sauce, salt and pepper to taste. Now in my haste to get some plates on the table I added this in quickly. However, for presentations sake, my intentions were to keep the sauce separate, then place the pasta on the plate with a build of the shrimp and vegetable mixture, with a drizzle of sauce about, to present a nice colorful plate. Sigh…maybe next time. However, the flavor was very nice and it went down just the same
Good goobody goop, a gobble of green goodness!