Pan-fried Gnocchi with Shrimp and Sauteed Spinach
I know, I know - sounds interesting right? It gets better when you realize I used cauliflower gnocchi for this weeknight favorite!
Ingredients:
2 bags of TJ's cauliflower gnocchi
24 Xtra Large Raw Shrimp, peeled, deveined and tail off
Butter substitute - something like land of lakes lower cholesterol butter spread or i cant believe its not butter spread.
2-4 TBSP olive oil
1 pound frozen leaf spinach, defrosted and squeezed a few times to let water out
4 tsp minced garlic
2 tsp bacon fat
Sea Salt
Fresh Cracked pepper
tumeric
garlic powder
sweet hungarian paprika
1. Have 2 pans set up - one large non stick and one smaller saute pan. Get all of your ingredients on the counter because this is a dash of this and a dash of that recipe that goes quick.
2. Season shrimp in a large bowl with tumeric, garlic powder, paprika, and pepper. No salt right now. toss.
3. In the smaller saute pan add a turn of olive oil and a pad of butter along with 2 tsp of minced garlic. Add your drained spinach along with a good amount of salt, pepper, and a pinch of tumeric. Turn heat on low and mix occasionally while you work in the other pan. Spinach really can't get overdone so just make sure your heat isn't high.
4. To your large non stick pan, add 2 pads of butter and 2 tsp bacon fat. Heat to medium high and let pan get hot. Add the shrimp and saute 2 minutes per side. Sprinkle with some salt. Remove and keep warm. (I just put mine on a plate in a single layer and placed the plate in the microwave to keep warm).
5. To that same pan, deglaze with about a 1/2 cup of water. Scrape up bits and then pour into a cup and reserve.
6. Add 2 more pads of butter and a turn of olive oil. Heat up pan again to medium high heat. Add the gnocchi, break apart, toss around to coat in the butter and oil. Season with paprika, garlic powder, salt and pepper and remaining minced garlic. Hopefully you have a good non stick pan and they dont stick. Toss occasionally and try to get some color on them. After about 8 minutes, they should be done.
7. Divide the spinach amount 2 plates making a flat layer in the center of the plate. Top eat plate with gnocchi.
8. Quickly add the deglazing liquid back to the pan, lower the heat, add 2 more tabs of butter. Add the shrimp in. Toss to coat and warm. Divide the shrimp among 2 plates around the side of the gnocchi. Your plate should have spinach on the bottom, topped with a pile of gnocchi and then a nice wreath of shrimp around it. Finish with some fresh cracked pepper and pour the pan juices on top.
Ingredients:
2 bags of TJ's cauliflower gnocchi
24 Xtra Large Raw Shrimp, peeled, deveined and tail off
Butter substitute - something like land of lakes lower cholesterol butter spread or i cant believe its not butter spread.
2-4 TBSP olive oil
1 pound frozen leaf spinach, defrosted and squeezed a few times to let water out
4 tsp minced garlic
2 tsp bacon fat
Sea Salt
Fresh Cracked pepper
tumeric
garlic powder
sweet hungarian paprika
1. Have 2 pans set up - one large non stick and one smaller saute pan. Get all of your ingredients on the counter because this is a dash of this and a dash of that recipe that goes quick.
2. Season shrimp in a large bowl with tumeric, garlic powder, paprika, and pepper. No salt right now. toss.
3. In the smaller saute pan add a turn of olive oil and a pad of butter along with 2 tsp of minced garlic. Add your drained spinach along with a good amount of salt, pepper, and a pinch of tumeric. Turn heat on low and mix occasionally while you work in the other pan. Spinach really can't get overdone so just make sure your heat isn't high.
4. To your large non stick pan, add 2 pads of butter and 2 tsp bacon fat. Heat to medium high and let pan get hot. Add the shrimp and saute 2 minutes per side. Sprinkle with some salt. Remove and keep warm. (I just put mine on a plate in a single layer and placed the plate in the microwave to keep warm).
5. To that same pan, deglaze with about a 1/2 cup of water. Scrape up bits and then pour into a cup and reserve.
6. Add 2 more pads of butter and a turn of olive oil. Heat up pan again to medium high heat. Add the gnocchi, break apart, toss around to coat in the butter and oil. Season with paprika, garlic powder, salt and pepper and remaining minced garlic. Hopefully you have a good non stick pan and they dont stick. Toss occasionally and try to get some color on them. After about 8 minutes, they should be done.
7. Divide the spinach amount 2 plates making a flat layer in the center of the plate. Top eat plate with gnocchi.
8. Quickly add the deglazing liquid back to the pan, lower the heat, add 2 more tabs of butter. Add the shrimp in. Toss to coat and warm. Divide the shrimp among 2 plates around the side of the gnocchi. Your plate should have spinach on the bottom, topped with a pile of gnocchi and then a nice wreath of shrimp around it. Finish with some fresh cracked pepper and pour the pan juices on top.
Comments
Post a Comment