Forktionary

Shrimp Copobianco Recipe

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.

Prep Time 20 mins
Cook Time 60 mins
Calories 269.6 kcal
Protein 68g
Rating 5.0 (1 Reviews)
Shrimp Copobianco 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp Copobianco

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How to Make Shrimp Copobianco

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

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

15g

Fat

5g

Carbs

3g

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