Romesco Tiger Shrimp on
Wilted Baby Spinach
Serves 4
One pot, easy, elegant, and delicious!

Ingredients:

1 tablespoon olive oil
1 bag (7 oz.) of washed baby spinach leaves
1 small onion, diced
1 lb. uncooked, shelled and deveined Tiger shrimp (26/30 count)
1 - 6.5 oz. container of Lazy Chef Romesco sauce
2 tablespoons grated Parmesan cheese

Easy Preparation:

1. In a 3-4 quart non-stick sauté pan, heat the olive oil on medium heat.

2. Stir the baby spinach leaves into the olive oil until the leaves wilt slightly.

3. Divide the wilted spinach leaves into 4 portions and spoon onto 4 plates. Set aside.

4. In the same sauté pan, on medium heat, add the diced onions and cook for 3-4 minutes until translucent.

5. Add the Tiger shrimp to the onions and cook for 2-3 minutes until the shrimp are slightly pink.

6. Lower the heat, and add the Lazy Chef Romesco to the onions and shrimp and            gently stir to coat the shrimp.

7. Divide the shrimp and sauce into 4 portions and spoon over the wilted spinach.

8. Garnish each plate with ½ tablespoon of the Parmesan cheese.

Serve with a side of steamed broccoli, crusty warm bread, and a light white wine.

For an array of flavors using this same recipe substitute Lazy Chef Romesco for 1 container of Hot Mama’s:

Red Pepper Pesto