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Spanish Chili Shrimp in Tomato Broth & Pan-Seared Chicken with Wilted Spinach

March 28, 2008

For two, Spanish Spicy Shrimp:

10 shrimp–shell & de-vein them yourself
8 slices baguette, toasted with raw garlic rubbed on them
5 cloves garlic, minced coarsely
1/2 cap san marzano tomatoes or package fresh cherry tomatoes (cut in 1/2)
olive oil
vegetable stock
1/2 tsp thyme
salt
pepper
chili flakes

Two skillets: start one cold with olive oil & chili flakes (about 1/2 tsp), heat on low until chili flakes start to brown, strain and put the oil back in the pan to pan-fry the shrimp later. In the other skillet, sautee the garlic in the oil until beginning to color; add tomatoes, 1 tsp chili flakes, & thyme, and let simmer. When reduced and broken down, add vegetable stock until “minestrone” consistency.

Heat chili oil to medium high, sautee shrimp. Serve shrimp on top of tomato “stew” with crotistin (toasted bread with raw garlic rubbed on) in a shallow bowl.

 

Pan-Seared Chicken with Wilted Spinach

1/3rd orange bell pepper, diced
1 small shallot, minced
1 large clove garlic, minced
olive oil
salt
pepper
spinach
zest & juice of 1/2 lemon
1 boneless chicken breast, skin on

Preheat oven to 375. Use a oven-safe skillet for the chicken. Sautee on medium low bell pepper, shallot, and garlic in olive oil with salt & pepper. On high heat, with 1-2 tbsp of olive oil in a separate skillet, sear chicken skin-down (season skin with salt & pepper), until skin is golden. Turn over, move skillet to oven.

When chicken is finished cooking (by sight; should become constrained on sides and generally thicker), remove from oven and place on cutting board to rest for 5 minutes. Meanwhile, add spinach to bell pepper mixture, and turn off heat. Zest the 1/2 lemon on top and add the juice. Put a lid on top of it and let it sit in the heat to wilt 70%.

Slice chicken and serve on top of spinach mixture.

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