Food & dining

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.

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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.

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

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