Serves 2 with leftovers
|4||tablespoons olive oil|
|1||pound fresh baby spinach|
|Salt and black pepper, to taste|
|¼||long baguette, cut into 1-inch cubes|
|Sprig fresh thyme|
|2||cloves garlic, thinly sliced|
|½||teaspoon crushed red pepper|
|1½||pounds medium shrimp, peeled and deveined|
|½||cup white wine|
|½||cup thinly sliced roasted red peppers (from a jar)|
|Juice of ½ lemon|
|1||tablespoon cold butter|
|2||tablespoons 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.
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.
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