Best laid plans...I thought I was defrosting salmon...turns out it was shrimp. This is all I had to work with- half a baguette in the freezer, 1 lb of defrosted shrimp, half a bag of baby spinach and a red pepper. The night before grocery shopping is always a challenge. I like to call this my "un-fried" Spa Shrimp Sandwich. Serves 4
1 Baguette or Italian/French bread- wrap in foil and heat in oven at 350 degrees for 10-15 min.
1 Tbsp mayonaise
1 Tbsp plain yogurt
1/2 lemon, juiced
1 tsp (or more) Cholula Chipotle hot sauce
Mix together and refrigerate to thicken
1 lb shrimp, deveined and shelled
2 Tbsp unbleached flour
1 Tbsp Mrs Dash Salt Free seasoning
1 tsp cracked black pepper
Mix flour and spices and toss shrimp, covering well. Set aside in bowl.
1 red bell pepper, diced finely
1 clove garlic minced
1/2 package baby spinach
1 Tbsp xtra virgin olive oil
1 tsp salt
1/2 tsp cracked black pepper
Heat skillet till very hot. Add oil, garlic, pepper and saute for 2-3 min until spinach wilts. Take out of pan. If needed add another tsp of oilve oil and heat. Add shrimp and cook on each side 2 min.
Cut baguette in half lengthwise. Add spinach/pepper mixture and top with shrimp. Drizzle lemon chipotle over the shrimp and top with the other baguette top.