My youngest daughter turned 3 this week. She weighed just over 4 lbs when we brought her home from the hospital, her cry sounded like a baby Pterodactyl when she was “little”, and she’s unafraid of pretty much anything. She’s sweet and strong and I’m so thankful she’s part of our family.
When your birthday rolls around, you choose your birthday dinner. Even if you’re turning 3. For the little ones it’s easier to nudge things by giving them a few simple choices, so I asked her if she wanted chicken, tacos (carnitas) or shrimp. And she answered with an emphatic, “shrimp and strawberries!!” For the record we have never eaten shrimp with strawberries, but clearly she wanted both as part of her birthday meal. So, little lady gets what she wants – just absolutely not together!
Aren’t these beautiful ingredients? Fresh Gulf shrimp, garlic, spinach…
And a little bit of garlic hanging out with tomato…
Into the pan they go!
And then come yummy scrimps!
And last but certainly not least – powerhouse SPINACH.
We hope you enjoy this yummy shrimp entree just as much as we all did.
Shrimp with Garlic, Tomatoes and Spinach
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1 tsp Grated fresh garlic
- 1 cup Grape tomatoes
- 1 lb Peeled and deveined fresh shrimp
- 1/4 cup White wine
- 2 cups Fresh baby spinach
Heat olive oil in a large pan over medium heat.
Season the shrimp with salt and set aside.
Once pan is hot, add garlic and tomatoes and cook for 1 minute.
Add shrimp and wine and cook shrimp on each side for two minutes until cooked through.
Add spinach and toss with shrimp and tomatoes until just wilted.