YOUR SOLIN GENERATED RECIPE
Seared English Potato and Shrimp Bowl with Sautéed Spinach
Pan-seared shrimp and tender English potatoes served over a bed of wilted spinach with a cool, creamy Greek yogurt dollop.
INGREDIENTS
7.7 ounces Raw Shrimp
100 grams English Potato, diced
2 cups Fresh Spinach
1/4 cup Non-fat Greek Yogurt
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Dice the English potato into small cubes and boil in salted water until just tender, then drain well.
Heat a non-stick skillet over medium-high heat and sear the shrimp with minced garlic until pink and opaque.
Remove the shrimp from the pan and quickly toss the boiled potatoes in the same skillet until they develop a light golden crust.
Add the fresh spinach to the pan with the potatoes and sauté for one minute until just wilted.
Transfer the spinach, potatoes, and shrimp to a serving bowl.
Top the bowl with a dollop of Greek yogurt and a fresh squeeze of lemon juice before serving.