These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Spinach and Shrimp Fra Diavolo
From Statesboro Market2Go
<p>A delicious and easy shrimp & vegetable soup! Despite the name, you can actually substitute arugula or kale for the spinach if desired. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
2 tablespoons
Olive oil
1 medium sized
Onion (chopped)
5 cloves
Garlic (minced)
1/2 to 1 teaspoon
Crushed red pepper flakes
1 cup
Dry white wine
1 14 1/2-ounce can
Diced tomatoes (undrained)
8 ounces
Tomato sauce
3 tablespoons
Fresh basil (minced)
1 teaspoon
Dried oregano
1/4 teaspoon
Salt
1/4 teaspoon
Pepper
1 pound
Uncooked shrimp (peeled and deveined)
3 cups
Spinach (finely chopped)
OR arugula
OR kale
Grated Parmesan cheese (topping, optional)
Step by Step Instructions
- Heat the olive oil over medium-high heat in a large skillet. Add the onion and cook for 5 to 7 minutes. Add the garlic & red pepper flakes and cook for 1 additional minute. Add the wine, bring the mixture to a boil, and cook until the liquid is reduced by half.
- Stir in the tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook stirring for 10 minutes.
- Add the shrimp & spinach (or other green of choice), and cook stirring for 3 to 5 minutes. Top with grated cheese (if desired), and serve.