YOUR SOLIN GENERATED RECIPE
Pan-Seared Halloumi and Shrimp with Garlicky Spinach
Pan-seared halloumi and succulent shrimp served over a bed of garlicky sautéed spinach and chickpeas, finished with a bright squeeze of lemon.
INGREDIENTS
3 oz halloumi cheese
4 oz shrimp
2 cups baby spinach
0.25 cup chickpeas
1 tsp extra virgin olive oil
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp red pepper flakes
1 tbsp lemon juice
PREPARATION
Slice the halloumi into 1/2-inch thick rectangles and pat the shrimp dry with a paper towel.
Heat a non-stick skillet over medium-high heat and add the halloumi slices, searing for 2 minutes per side until a golden-brown crust forms.
Remove the halloumi and add the olive oil to the same skillet, then toss in the shrimp and season with half of the salt and pepper.
Cook the shrimp for 2-3 minutes until pink and opaque, then set aside with the halloumi.
In the same pan, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add the chickpeas and baby spinach to the pan, tossing constantly until the spinach is wilted and tender.
Return the halloumi and shrimp to the pan, sprinkle with the remaining salt and pepper, and drizzle with fresh lemon juice before serving.