YOUR SOLIN GENERATED RECIPE
Garlic Prawns with Sautéed Spinach and Mushrooms
Succulent prawns pan-seared with aromatic garlic and red pepper flakes, served over a bed of buttery sautéed spinach and earthy mushrooms.
INGREDIENTS
8 oz Large shrimp
2 cups Baby spinach
1 cup Cremini mushrooms
3 cloves Garlic
1.5 tbsp Extra virgin olive oil
0.5 tbsp Ghee
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the shrimp dry with a paper towel and season with half of the sea salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they are browned and tender.
Add the baby spinach to the skillet with the mushrooms and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
In the same skillet, add the remaining olive oil and the ghee.
Once the ghee is melted, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add the shrimp to the pan in a single layer and sear for 2 minutes per side until pink and opaque.
Return the mushrooms and spinach to the skillet and toss everything together with the lemon juice and remaining salt and pepper.
Serve immediately while hot and flavorful.