Thursday, December 4, 2014

Shrimp with Tomatoes & Spinach

As I was scrolling through Pinterest looking for things to make for lunch I came across this recipe.  I know a lot of people are doing the 21 day fix and using the containers, so I did the measuring for you and what containers they would fit into! Hope you enjoy this! 

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  • Shrimp, cooked, peeled, deveined, thawed – 2 red containers worth
  • Spinach (2 green containers worth)
  • Grape or cherry tomatoes (2 green containers worth), whole or halved – up to you
  • 2-3 garlic cloves, grated
  • 2 tsp olive oil
  • A few basil leaves, torn
Start by heating the oil in a skillet over medium heat.  Add in the tomatoes, and cover and cook on low-medium for a few minutes.  Once they start to shrivel and pop, you want to add your garlic in.  Continue to simmer for 5-10 minutes or so.
Next, take a potato masher and start to mash the tomatoes and garlic.  How much you mash it is up to you – I liked it to be a little juicy but still have some tomato chunks in there.  Add in your spinach and cook just a few minutes until wilted.
Lastly, add your shrimp and torn basil leaves in and cook for just a couple of minutes, stirring around to mix all the flavors.
I put this over cooked barley (yellow container) and topped it with shredded parmesano reggiano (blue container) and it was delicious!  I also added some broccoli on the side (green again).
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