Spanish spinach and shrimp
Spain on a Fork · ♥ 2.4K likes · 56.8K views · 8 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat.
Espinacas con gambas from Sevilla
- 16 whole raw jumbo shrimp
- sea salt
- black pepper
Pat the peeled deveined shrimp dry and season one side with sea salt and black pepper.
Drying and seasoning the shrimp
Lay the shrimp into the hot oil in a single layer, starting by the handle and working round, and sear about 30 seconds a side. Do not cook them through. Remove and set aside.
- 1 whole onion
- 6 cloves garlic
In the same pan at the same heat, saute the finely chopped onion and the sliced garlic, stirring continuously, three to four minutes, until the onion is translucent and the garlic lightly sauteed.
- 2½ g sweet smoked Spanish paprika
Stir in the smoked paprika and the cumin so they coat the onion and garlic.
- ½ g ground cumin
- 3 whole tomatoes
Add the grated tomatoes, mix, and simmer a couple of minutes without stirring.
- 10 oz fresh spinach
Roughly chop the spinach on a board.
After three to four minutes, once the grated tomato has thickened slightly, add the spinach in batches so it does not overflow, mixing as it wilts.
- 60 ml vegetable broth
Add the vegetable broth, return the shrimp in a single layer, lid on, and simmer two to three minutes over medium heat until the shrimp are cooked through.