Spinach Scampi

Smash three cloves of garlic with chef's knife or cleaver.  Remove paper husk.Sprinkle lightly with kosher salt.  Then finely chop garlic moving knife in a rocking motion, back and forth over a 90' angle range.Put 1 cup Jasmati rice in medium sized bowl, cover with 1 3/4 cup water.  Then cover bowl and microwave as directed on package.For 3 cups rice, five minutes on high, 10 minutes on 50% power, then let rest for five minutes.The rest of the preparation and cooking of the other ingredients should be completed while the rice is in the microwave. Price Chopper on Prim Road in Colchester has various sizes of frozen shrimp available year round.One large bag can be divided into four separate uses or servings as needed.To begin this scampi recipe, thaw about a dozen shrimp (for 2 servings.) If time allows, thaw completely in the refrigerator, but it also well work well to put the frozen shrimp in a Ziploc bag or medium bowl filled with water.Let stand while continuing on with the remaining instructions.View the list »
Spinach Scampi with Jasmati rice and cocktail tomatoes

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Scampi is a large shrimp found in the Mediterranean Sea and North Atlantic.

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In cooking terms it is a simple preparation of butter, garlic, lemon and white wine if desired.

This flavorful sauce is traditionally served with seafood over pasta, rice, or to accompany with crusty bread to sop up the sauce.

The texture of spinach lends its self very well to be used in this manner.

Without the seafood, this would make a lovely side dish as well.

Bobby Flay shares his Foodnetwork.com recipe which includes scampi with spinach salad.

In the summer that's a fresh way to incorporate spinach right from the garden.

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The following recipe is for two servings.

This recipes comes together so quickly, you'll have time leftover to treat yourself!

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  •  Price Chopper on Prim Road in Colchester has various sizes of frozen shrimp available year round.One large bag can be divided into four separate uses or servings as needed.To begin this scampi recipe, thaw about a dozen shrimp (for 2 servings.) If time allows, thaw completely in the refrigerator, but it also well work well to put the frozen shrimp in a Ziploc bag or medium bowl filled with water.Let stand while continuing on with the remaining instructions.
  • Put 1 cup Jasmati rice in medium sized bowl, cover with 1 3/4 cup water.  Then cover bowl and microwave as directed on package.For 3 cups rice, five minutes on high, 10 minutes on 50% power, then let rest for five minutes.The rest of the preparation and cooking of the other ingredients should be completed while the rice is in the microwave.
  • Smash three cloves of garlic with chef's knife or cleaver.  Remove paper husk.Sprinkle lightly with kosher salt.  Then finely chop garlic moving knife in a rocking motion, back and forth over a 90' angle range.
  • Zest one lemon.  Then, split lemon in half. Cut more lemons in wedges for garnish if desired.Place 2 tablespoons extra virgin olive oil and 1 tablespoon Cabot butter in pan over medium heat.
  • Place 2 tablespoons extra virgin olive oil and 1 tablespoon Cabot butter in pan over medium heat.Add chopped garlic and lemon zest, saute'.  Watch carefully, this will take less than 1 minute.  Stirring and lowering temperature making sure garlic does not burn.Add juice of half a lemon, combine.
  • Add salt & black pepper to taste to spinach.  The spinach wilts very quickly, between 2 - 3 minutes.  Keep folding motion to combine flavors.At this point check the shrimp to make sure it has come to room temperature.  If not, microwave at 20 second intervals until achieved.Drain shrimp and pat dry.
  • Since the shrimp is already cooked, toss lightly for a minute or so, coat with sauce to heat through.If desired, add a few drops of Chinese hot sauce and stir.
  • Remove the rice from the microwave.  Take off cover and fluff with a fork.Makes 2 servings of spinach scampi over rice.  Garnish with lemon wedges.  Cocktail tomato wedges with salt & pepper are any easy salad.This examiner's choice for a wine pairing is Sparkling Rose', especially for the summer.Enjoy!
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, Colchester Farmers Market Examiner

Pamela Palmer Jacobs grew up on a farm in East Thetford, VT. Many of her relatives, family & friends, also had farms. She learned to respect and appreciate the hardwork, commitment and satisfaction most farmers exhibit everyday. She's also lived in Boston & Philly, where in the city the...

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