This traditional Sicilian condiment makes a great side dish or accompaniment
for grilled or roasted fish or chicken or simply tossed with pasta.
12 jumbo shrimp, peeled and deveined
1/2 teaspoon Cajun seasoning
2 beaten eggs with a splash of milk to thin
2 ounces olive oil
1/8 teaspoon crushed red pepper
1 cup loosely packed spinach, stemmed, washed
8 to 12 roasted garlic cloves
1 medium tomato, peeled, seeds
removed then diced
1/3 cup artichoke hearts, quartered
1/4 teaspoon Cajun
4 ounces shrimp stock
2 tablespoons butter
1/2 pound angel
Freshly grated Parmesan cheese
Putting it together: Season peeled and cleaned shrimp with Cajun seasoning then
dust with flour, dip in the egg wash, and then back in the flour. Shake off excess
before placing in a preheated skillet in which olive oil has been heated gently.
Cook shrimp approximately 1 minute per side over medium heat until golden brown.
Remove the shrimp and set aside on a warm plate while you make the sauce.
Add olive oil to heated skillet then add crushed red pepper, spinach, roasted
garlic, diced tomatoes, artichoke hearts, and Cajun seasoning. Sautee until spinach
is wilted then add shrimp stock. Heat to a simmer then add butter and stir until
butter is melted. Turn off the flame.
Add pasta, which has been cooked to al dente. Toss with sauce. Place on heated
plate and top with browned shrimp. Sprinkle with freshly grated Parmesan cheese.
Posted by GayleL at Recipe Goldmine 4:13:37pm 9/20/03
Source: sonoranliving.com - Chef Gina Cochener, Copeland's, 7/17/2002