Spinach with shrimps – Espinacas con Gambas

Ingredients for 4 servings:

• 1 kg leaf spinach or 500 g frozen
• 225 g shrimp(s) (white tiger shrimp), frozen, raw, peeled, deveined
• 2 garlic cloves, chopped
• 2 tbsp, leveled tomato paste
• 2 tbsp, leveled tomato ketchup
• 150 ml cream
• e.g. salt and pepper
• e.g. chili powder
• Olive oil for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Recipe from Andalusia

The day before, gently thaw the frozen prawns overnight in the refrigerator. Blanch the prawns in boiling water. Let them stand for a moment, drain, and then rinse with cold water. Drain in a sieve, let them drain, and place them on a plate lined with kitchen paper in the refrigerator for 30 minutes. Cook the spinach in salted water and then squeeze the excess liquid out. Sauté the chopped garlic cloves in olive oil until translucent. Add the prawns and sauté for 2 minutes. Add the spinach. Add the tomato paste, tomato ketchup, salt, pepper, and chili. Pour in the cream and simmer for about 5 minutes, until the spinach has absorbed some of the cream. In Andalusia, this dish is served as a starter and serves 4 people. However, it can also be enjoyed as a main course for two.