Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
You're reading one of recipes available free. Full library with Gastronome.
To blanch spinach: place spinach leaves in boiling water with a bit of salt and boil for 1 minute. Strain and using your hands, squeeze out all the liquid - spinach has lots of it! Chop coarsely and set aside in a bowl. Melt 1 tbsp. herbed butter in a small saucepan and saute the shrimp (all of them) until pink, about 2 minutes - careful not to overcook! Remove them from the pan onto a board, keeping the butter. Coarsely chop all the shrimp except the 2 extra large ones. Add the remaining 1 tbsp of herbed butter to the pan and melt on low. Finely chop the red pepper and add to the melted butter, increasing the heat to medium. Saute until the peppers are cooked. Remove from heat and season with fine sea salt and fresh ground pepper to taste. Using a hand blender, puree the peppers, adding a litte olive oil as you blend (approx. 1 tbsp). Heat oven to 400o. Grease the ring moulds with a little olive or neutral oil and place on a baking sheet lined with parchment. Spoon in 1/4 of the chopped spinach into each mould, pressing down with the back of a metal spoon. Spoon in 1/2 the chopped shrimp in to each one, and press down again, then add the remaining spinach into each mould, pressing firmly down with the back of a spoon. Spread a little of the red pepper puree on top of each one, and top with an extra large shrimp. Bake for 15 minutes. Remove from oven, and lift off each mould with a spatula on to dinner plate. To un-mould, lift the moulds gently upwards. Serve hot or cold with a swirl of red pepper puree and your favorite salad.