Salt & Pepper Shrimp with Fried Spinach
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