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Tuscan Shrimp


I made this recipe last night and I thought it was different because it's a shrimp dish without tomato sauce or curry which seems to be in most my shrimp dishes lately.  This recipe is full of fiber from the artichoke hearts and kale and it's so hardy you don't really need pasta with it. Plus, you can make it in 30 minutes in one pan; my kind of meal.  I got the recipe from a food blog called Julia's Album.  Her theme is to provide simple weeknight meals to make your life easy.  This one was super easy, too.  I always have a bag of Trader Joe's frozen artichoke hearts in the freezer (as well as their frozen cauliflower rice) and I love recipes with them.  I miss getting new recipes from dietitian, Hannah Freese, RD, since she discontinued her nutrition business so now I'm always on the lookout for new recipes that fit her guidelines.  I did switch out the spinach in the recipe for kale and used full-fat coconut milk instead of heavy cream.  You can substitute any of those choices based on your preferences and I've indicated that in my recipe.  We are in a period of doldrums around here with continued gray, cold weather when all we want is spring to come!  So, I keep myself busy thinking of something to cook.  I think this recipe popped up on Instagram or somewhere. Bruce loved it and it was easy to make so like her blog says, it's a simple weeknight meal to make your life easy. Okay. I'll take it.

The Shrimp

1 lb. raw shrimp (large, peeled and deveined - 16 or 20 count per 1 pound of shrimp)
1 tsp. smoked paprika
1/2 tsp. Italian seasoning (thyme, basil, oregano, rosemary)
1/2 tsp. salt
1/4 tsp. black pepper, coarse
5 cloves garlic, minced
2 Tbsp. olive oil

The Creamy Tuscan Sauce

1/4 cup sun-dried tomatoes, chopped
14 oz. artichoke hearts, drained and chopped
4 oz. fresh spinach or fresh kale
1 cup heavy cream or full-fat coconut milk (I used a whole can of coconut milk and liked having the extra sauce which was still very flavorful
1/4 tsp. smoked paprika
salt to taste

1.  Season the shrimp with smoked paprika, Italian seasoning, salt and freshly ground black pepper.  (I ended up using smaller cooked shrimp because that's what I had in the freezer but I think the larger, raw shrimp would be best).



2.  Heat 2 Tbsp.  of olive oil on medium-high heat in a large skillet until hot.  Add shrimp and minced garlic and cook for about 2 minutes per side.

3.  Remove shrimp to a plate and to the same pan, now empty, add chopped sun-dried tomatoes and chopped artichokes.  Cook, stirring for 1 minute on medium heat.


4.  Add the fresh spinach or kale.  Cook until  the spinach wilts, for a couple of minutes, on medium heat. 


5.  Add the heavy cream or coconut milk and paprika.  Bring to a simmer.  Simmer for about 1 minute, stirring.  Season with salt, if needed.  Add more paprika, if you like.


6.  Add the shrimp to the skillet and spoon the sauce over the shrimp and simmer for about 2 minutes or more until the shrimp is warmed up.  Season with salt, if needed.  




 

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