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Jorj Morgan

Cajun Shrimp over Sautéed Spinach

A vibrant, 15-minute meal that utilizes pantry and freezer staples. Perfectly spicy jumbo shrimp served over a bed of garlic-sautéed spinach—proving that dining alone can be a sophisticated event.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

For the Spinach
  • 1 Tablespoon olive oil
  • 1 large onion peeled and thinly sliced (about 1 cup)
  • 4 to 5 large garlic cloves peeled and thinly sliced
  • 2 pounds fresh spinach or 20 ounces frozen, thawed
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground pepper
Group 2: For the Shrimp
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • ½ lemon thinly sliced
  • Juice of 1 ½ lemons about ¼ cup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun spice
  • 4 to 5 cloves garlic peeled and thinly sliced
  • 4 to 6 drops or more hot pepper sauce
  • 1 lb. fresh jumbo shrimp peeled and deveined (or frozen, thawed)

Method
 

For the Spinach
  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  2. Add the onion and cook until soft and just beginning to brown, about 3 to 5 minutes.
  3. Stir in the sliced garlic and cook for 2 minutes more.
  4. Add the spinach and cook until wilted. Season with salt and pepper.
For the Shrimp
  1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a separate skillet over medium heat.
  2. Stir in the lemon slices and squeeze in the lemon juice.
  3. Stir in the Worcestershire sauce, Cajun spice, and garlic. Cook for 2 minutes.
  4. Stir in as much hot sauce as you like.
  5. Add the shrimp to the pan and cook until opaque and tender, about 5 minutes. Season with salt and pepper.
  6. Pour the shrimp and its sauce over the prepared spinach and serve immediately.