Mediterranean shrimp over spinach from Kalyn's Kitchen by Kalyn Denny

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken or fish stock for shrimp bouillon cube.

  • Laura on September 29, 2015

    I made this for dinner last night and we enjoyed it -- nice flavor and the capers add a good hit of brine. It comes together very quickly--well, with the exception of peeling and deveining the shrimp, but if you use already-peeled, then it would be a breeze -- suitable for a weeknight dinner. It's also healthful and attractive. I made my own Italian spice blend with equal parts thyme, oregano, marjoram and basil. I'm not sure I would make it with spinach again -- I tend to prefer spinach steamed rather than sauteed; but I would make it with other greens.

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