Salt & Pepper Shrimp With Fried Spinach
Get ready to indulge in a flavorful and crispy dish with this recipe for Tellicherry Pepper Shrimp with Crispy Garlic Spinach. The shrimp are cooked to perfection with a delicate balance of seasoning, while the crispy spinach adds a satisfying crunch to every bite. This dish is sure to become a favorite at your table, so let's get cooking!
— Constant Cookbook
Ingredients
- Canola oil for frying, plus 3 Tbs.
- 2 bunches spinach, stemmed, rinsed well and dried
- Fleur de sel, to taste
- 4 garlic cloves, thinly sliced
- 3 lb. shrimp, peeled and deveined, tails intact
- 1 1/2 Tbs. Tellicherry peppercorns, finely ground
Instructions
- In an electric deep fryer, pour in oil to a depth of 3 inches and heat to 375°F according to the manufacturer's instructions. Line a baking sheet with paper towels.
- Working in batches, fry the spinach, turning once, until crisp, about 2 minutes per batch. Using a slotted spoon, transfer the spinach to the prepared baking sheet to drain. Season the fried spinach with fleur de sel, then transfer to a platter.
- Add the garlic to the fryer and fry until lightly browned and crisp, about 2 minutes. Drain on paper towels. Sprinkle the garlic on the spinach and cover to keep warm.
- In a large fry pan over high heat, warm the 3 Tbs. oil. Working in batches, place the shrimp in a single layer in the pan. Season with fleur de sel and pepper. Cook the shrimp, turning once, until browned on both sides and opaque throughout, about 3 minutes per batch. Season with more fleur de sel and pepper.
- Transfer the shrimp to a warmed serving bowl and serve immediately with the fried spinach. Serves 6.
- Williams-Sonoma Kitchen
Comments
No comments found.