Sauteed Shrimp With Spinach & Tomatoes

My cherry tomato plants are still kickin’!  So of course, we’re continuing to look for new ways to use them!  :-)

One of my favorite tomato recipes I’ve tried lately was actually from Martha.  My mom recently gave me a stash of her Martha Stewart “Everyday” magazines from the past few months, and (not sure why I was surprised) I’ve totally been enjoying them!!  So far the five or so recipes I’ve tried from them have all been a success, and nearly all of them have only used a handful of ingredents.  You know how I roll — love it!  :)

Anyway, this one was supposed to be for shrimp, tomatoes and arugula.  But I only had spinach in the casa, so substituted it in and the result was still a fresh and wonderfully flavorful summer dish!  I also threw in some smoked paprika (because I apparently can never resist), but I’m sure it’d be fine without it too.

Definitely a fresh, light, and delicious 15-minute meal.  Enjoy!!

Sautéed Shrimp with Spinach & Tomatoes

A fresh, light, and delicious 15-minute meal... you will LOVE this Sauteed Shrimp With Spinach & Tomatoes recipe!

Ingredients:

  • 1.5 Tbsp. extra-virgin olive oil
  • 2 cups cherry or grape tomatoes
  • 1 garlic clove, minced
  • 1 tsp. smoked paprika
  • 1 pound large raw shrimp, peeled and deveined
  • 4 ounces spinach or baby arugula (about 4 cups)
  • coarse salt and ground pepper
  • 1 Tbsp. fresh lemon juice

Directions:

In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and smoked paprika and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add spinach (or arugula), season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Recipe adapted from Martha Stewart  marthastewart.com

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If you’re in a hurry, feel free to use pre-cooked shrimp.  Just add them about a minute before adding the spinach, and saute until warmed.

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Comments

  1. Kathy — September 9, 2010 @ 1:56 pm (#)

    That pic looks sooo good!
    I’ve used cherry tomatoes with fresh corn in a roasted salad. It’s delicious. Here’s the recipe:
    http://www.tomatodirt.com/roasted-corn-tomato-salad.html

  2. Jen @ My Kitchen Addiction — September 9, 2010 @ 6:59 pm (#)

    This looks like a delightful dish! Unfortunately, my hubby won’t eat shrimp, so I don’t get to make it very often. Next time he is out of town, I’ll have to make this for myself!

  3. kate blue — January 15, 2011 @ 10:18 pm (#)

    I had a handful of shrimp leftover tonight so I think this in on for tomorrow night, but I’m gonna trick my family and use MORE spinach LOL

  4. Jeannie @ Grow Tomatoes In Containers — June 2, 2011 @ 5:22 pm (#)

    I’ve made something like this before, except I used broccoli instead. Tomatoes and shrimp are some of my favourite foods!!

  5. Anna — November 26, 2012 @ 9:37 pm (#)

    This is delicious!! I am big on flavorful food and I will admit that I was not expecting this to be flavorful! I didnt use the paprika because I didnt have any but I used everything else.