Quick Garlicky Shrimp and Spinach

 *Yes, ‘Garlicky’ is indeed a word, and that is indeed how you spell it! I looked it up. 

I needed something quick and light after all the feasting of Christmas week, and I had some really nice large shrimp in the freezer, so this is what I came up with. Just a quick garlic-powder-into-chicken-broth, wilted some spinach in the steam from that, and then sautéed the shrimp in some more of it.

It could go over rice very easily - you could even toss a little cornstarch in to thicken some of the broth, maybe - or over pasta. I wasn’t wanting something that heavy! I’m just eating the shrimp-and-spinach by itself this week, with some veggies on the side. 

I stirred quite a bit of garlic powder (social distancing is still in fashion, you know, so who cares about garlic breath, right?!) into about two cups of chicken broth in a four cup measure. Poured roughly half of that over some spinach, covered it tightly with plastic wrap (cut a small hole to vent!), and steamed it in the microwave for four minutes. 

I used quite a bit of spinach (a bag from Sam’s, so it was a bulk bag, 40 oz) since I’m not putting it over anything. You’d use less if you were topping rice or pasta with this, of course. Ditto the shrimp - I’m not totally sure how much I used, I think this is a three pound bag I have in the freezer, and I just grabbed a couple handfuls out to thaw.

You’re going to poach - cooking things in broth like this is ‘poaching’ rather than ‘sautéing,’ so you’re learning a new cooking technique, here! - your shrimp in the garlic chicken broth. Toss the rest of the broth and your shrimp in a skillet, turn on the heat to medium or so, and let them go until they’re pink. 

Pour everything in the skillet over the spinach, and voila! I’m calling it dinner.

I’m not even plating it, that’s how much of a holiday-recovery dinner this is. I’m putting it in a Tupperware so I can take it in the living room and eat it with my feet up on the ottoman! 

QUICK GARLICKY SHRIMP AND SPINACH

Ingredients

40oz fresh spinach

2C chicken broth

Garlic powder, to taste (I didn’t measure)

1lb large shrimp

Stir garlic powder broth in a four cup measure. Whisk well and set aside.

Put as much of your spinach as will fit in a large microwaveable bowl. Pour half the chicken broth over it, cover tightly (make sure it’s vented somehow!), and microwave for four minutes. Stir, add the rest of the spinach, and microwave another four minutes.

Poach your shrimp over medium high heat in the rest of the chicken broth. Once they turn pink, pour over your spinach and serve.

Optional: Serve over rice or pasta.