Shrimp & spinach stew
Hey everyone and Happy Sunday. I hope you all are staying safe and warm and enjoying the holiday season so far. Since the outbreak of the COVID-19, I have been really hyper focusing on good things I can put into my body, specifically green vegetables that can help strengthen my immune system. Back in 2013 I wanted to focus on implementing more vegetables in my diet so I stopped eating meats for about 7 months. During this time I taught myself how to prepare what would become my FAVORITE vegetable of all time-Spinach! I can eat Spinach cooked or raw and enjoy it just the same. My favorite way to have it however is sautéed with some olive oil, and minced garlic. Spinach is full of Vitamin A, Vitamin B2, Vitamin C, Vitamin K, iron, and magnesium. I’m a big lover of seafood so being able to combine two of my favorite foods together was a win-win. This is a dish I came across and when I was trying out some traditional African recipes. I didn’t have all of the ingredients exactly so I put my own twist on it! It is very simple to make and is packed with so much flavor! I hope you all enjoy this recipe as much as me. Please feel free to reach out if you have any questions!
With Love,
Taelyr
INGREDIENTS
SHRIMP (PEELED AND DEVEINED)
CHOPPED FROZEN SPINACH (Fresh Spinach is fine as well but chopped spinach will give you more spinach per bag versus fresh will since it is already cooked)
TOMATO (diced)
ONION (diced)
Ground Cumin
Garlic Powder
Cayenne Pepper (optional)
Olive Oil (or cooking oil of choice)
Peel and devein shrimp. If you prefer to leave the tail on it’s totally fine make it your own!
Wash and dice tomato.
Chop onion.
Place olive oil in a pan and turn on medium heat.
Once oil is heated add in onions and garlic powder and let them cook until they are translucent. Please be sure to keep your eye on them and stir occasionally so they don’t burn or stick!
6. Add in spinach, cayenne pepper, and ground cumin to taste. I use about 2 tablespoons of cumin when I make this dish but that is just a guesstimate. You want this dish to be packed with flavor so add a little at a time until the taste is where you’d like it.
7. Stir spinach mixture so that the onions and spices are incorporated and making sure the spinach does not stick. Turn stove on low, cover your pan, and check every 5 minutes or so until the spinach is about 2 shades darker.
8. Once spinach stew becomes fragrant, turn the heat back to medium heat and stir in shrimp. Be sure to keep an eye so the shrimp don’t overcook. Shrimp will be a white/pink/orange shade when it is fully cooked. If the shrimp is still gray it is not yet done so continue cooking. You will cook the shrimp at the very end because it cooks extremely fast and putting them in too early will cause them to overcook.Plate, and enjoy!
