Sauteed Shrimp With Spinach & Tomatoes

September 7, 2010 by Ali

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!!

Sauteed Shrimp With Spinach & Tomatoes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3-5 servings

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

Method

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

(c) 2013 Gimme Some Oven. All rights reserved.

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.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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5 thoughts on “Sauteed Shrimp With Spinach & Tomatoes

  1. 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.

    - Anna

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

    - Jeannie @ Grow Tomatoes In Containers

  3. 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

    - kate blue

  4. 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!

    - Jen @ My Kitchen Addiction

  5. 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

    - Kathy