Shrimp Copobianco Receita

Indulge in this elegant Shrimp Copobianco recipe, a culinary gem from Mary Nell Reck's weekly cooking lessons, featured in the Houston Post back in the late 80s! Fresh Gulf shrimp are sautéed with fragrant rosemary and vibrant spinach, all brought together by a light vegetable sauce. This company-worthy dish is surprisingly simple to make and pairs perfectly with a crisp Pinot Grigio or Sauvignon Blanc. A simple pasta and salad complete this unforgettable meal.

Preparo 20 min

Cozimento 60 min

Calorias 269.6 kcal

Proteína 68g

Avaliação Seja o primeiro

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Shrimp Copobianco

Baby Spinach Leaves
Large Shrimp
1/2 cup pine nuts
Red Onion
Roma Tomatoes
1 medium zucchini
Garlic Cloves
2 sprigs fresh rosemary
Salt
White Pepper
Extra Virgin Olive Oil

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Como fazer Shrimp Copobianco

Preheat oven to 300°F (150°C).
Wash 10 oz fresh spinach thoroughly; set aside.
Peel 1 lb fresh Gulf shrimp, leaving tails and last section intact.
Spread 1/2 cup pine nuts on a baking sheet. Toast in the preheated oven for 10-12 minutes, or until golden brown.
Halve 1 medium yellow onion; peel and thinly slice.
Remove stems from 2 medium tomatoes; coarsely chop into 1 1/2-inch pieces.
Trim ends of 1 medium zucchini; halve lengthwise, then julienne.
Remove rosemary leaves from 2 sprigs; coarsely chop.
Peel and mince 2 cloves garlic.
Heat 1 tablespoon olive oil in a 12-inch frying pan over high heat.
Add sliced onions; sauté for 4 minutes, until softened and slightly browned.
Add zucchini and tomatoes; sauté for 2 minutes, until vegetables begin to release their juices.
Season with salt and pepper to taste; transfer to a warm platter.
Return frying pan to high heat; add 1 tablespoon olive oil.
Sauté spinach and garlic for 1 minute, until spinach wilts and garlic is fragrant.
Season with salt and pepper to taste; add to the vegetables on the platter.
Return frying pan to high heat; add 1 tablespoon olive oil.
Sauté shrimp and rosemary for 2-3 minutes, until pink and opaque, shaking pan frequently for even cooking.
Season with salt and pepper to taste; transfer shrimp to the platter with vegetables.
Sprinkle with toasted pine nuts and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

15g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Drinks & Cocktails Seafood Shrimp Recipes European Italian The Americas American Southern Healthy Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Seafood Vegetables European Italian Shrimp Shellfish

Perguntas frequentes

Quanto tempo leva para fazer Shrimp Copobianco?

Shrimp Copobianco leva cerca de 80 minutos do início ao fim — aproximadamente 20 minutos de preparo e 60 minutos de cozimento.

Quantas calorias tem Shrimp Copobianco?

Shrimp Copobianco tem aproximadamente 269.6 calorias por porção, com cerca de 68 g de proteína, 3 g de carboidratos e 16 g de gordura.

De quais ingredientes preciso para Shrimp Copobianco?

Os principais ingredientes de Shrimp Copobianco são Baby Spinach Leaves, Large Shrimp, Pine Nuts, Red Onion, Roma Tomatoes, Zucchini. Veja a lista completa com as medidas acima.