Emergency Fallback Dinner

March 20, 2017 01:15 PM

Jodie Fitz of WNYT 13's Real Food Fast shows Dan how to rescue a family in culinary crisis, with her Emergency Fallback Dinner in the Let's Eat Kitchen.

Emergency Shrimp Dinner with Jodie Fitz

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2 pounds frozen, uncooked shrimp

1 pound angel hair pasta

9 oz. bag of spinach

¼ cup olive oil (+) Note:  I personally use the light olive oil for this recipe

2 cloves garlic

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon sea salt

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon white pepper

Cook the pasta as directed on the package, drain the water it has cooked in & shock it under cold water.  Toss it with a drizzle of olive oil (just until lightly coated) and some sea salt.

Prep the shrimp by letting it thaw & removing the shell.  Note:  You can thaw the shrimp by running them under hot water.

In a Dutch oven or large saucepan, heat ¼ cup of olive oil with two cloves of crushed garlic so that the flavors infuse, but don’t let the garlic brown.

Add the prepped shrimp with the spices to the heated oil (I often measure the spices into a bowl & toss them all in at once).  As the shrimp are cooking, continue to stir until the spices are evenly distributed.  Once the shrimp starts to turn pink add the uncooked spinach.  You may have to drizzle a bit of olive oil, just to coat the spinach.  Continue to stir & cook.

Toss the juices, shrimp & spinach together with the cooked pasta & serve.

If you can peel shrimp quickly, you can have this dinner done in 20 minutes; 30 minutes tops!


Joel Landas

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