Salt & Pepper Shrimp with Fried Spinach
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
6
Among the most ancient seasonings in the world, salt and pepper create an essential foundation of flavor. Salt helps to bring out the natural flavors of food, while pepper adds a touch of piquant, spicy heat.
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
Directions:
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
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
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