Food & dining
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    sunday supper

    Recipe for shrimp and spinach with crunchy croutons

    Karoline Boehm Goodnick for The Boston Globe

    Serves 2 with leftovers

    4tablespoons olive oil
    1pound fresh baby spinach
    Salt and black pepper, to taste
    ¼long baguette, cut into 1-inch cubes
    Sprig fresh thyme
    2cloves garlic, thinly sliced
    ½teaspoon crushed red pepper
    pounds medium shrimp, peeled and deveined
    ½cup white wine
    ½cup thinly sliced roasted red peppers (from a jar)
    Juice of ½ lemon
    1tablespoon cold butter
    2tablespoons chopped fresh parsley

    1. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the olive oil. Add the spinach, and cook, stirring, for 3 minutes or until it wilts. Sprinkle with salt and black pepper. Remove from pan and keep warm.

    2. Wipe out the pan. Add 2 tablespoons of the oil. Add the bread and thyme and cook, tossing constantly, for 3 minutes or until it begins to brown. Remove from the pan.

    3. Wipe out the pan. Add 1 tablespoon of the oil and turn heat to medium. Add the garlic, and cook, stirring, for 1 minute. Stir in the crushed red pepper. Turn the heat to high. Add the shrimp and cook without stirring for 3 minutes or until it is pink on one side.

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    4. Stir in the wine and let the mixture bubble steadily, stirring constantly, until it reduces by half. Add the roasted peppers and lemon juice. Cook for 1 minute or until peppers are warm and the shrimp is cooked through. Remove pan from heat.

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    5. Stir the cold butter and parsley into the shrimp mixture. Taste for seasoning and add more salt and pepper, if you like. Reserve 1 cup shrimp and sauce for the spaghetti.

    6. Stir croutons into spinach and divide between 2 bowls. Top with shrimp.

    Karoline Boehm Goodnick