|Shrimp & Spinach Stacks with Red Pepper Sauce|
(served with sliced boiled potatoes & beets with a drizzle of evoo & balsamic vinegar pearls)
2 cups blanched spinach leaves, drained and chopped
6 raw black tiger shrimp, peeled and deveined
2 extra large raw shrimp, peeled and deveined
2 tbsp. herbed butter *(see next recipe)
1 whole red pepper, chopped
Olive oil as needed
Fine Sea salt and fresh ground black pepper to taste
Special equipment: 2 ring moulds 3" in diameter
To blanch spinach: place spinach leaves in boiling water with a bit of salt and boil for 1 minute. Strain and using your hands, squeeze out all the liquid - spinach has lots of it! Chop coarsely and set aside in a bowl.
Melt 1 tbsp. herbed butter in a small saucepan and saute the shrimp (all of them) until pink, about 2 minutes - careful not to overcook! Remove them from the pan onto a board, keeping the butter. Coarsely chop all the shrimp except the 2 extra large ones. Add the remaining 1 tbsp of herbed butter to the pan and melt on low. Finely chop the red pepper and add to the melted butter, increasing the heat to medium. Saute until the peppers are cooked. Remove from heat and season with fine sea salt and fresh ground pepper to taste. Using a hand blender, puree the peppers, adding a litte olive oil as you blend (approx. 1 tbsp).
Heat oven to 400o.
Grease the ring moulds with a little olive or neutral oil and place on a baking sheet lined with parchment.
Spoon in 1/4 of the chopped spinach into each mould, pressing down with the back of a metal spoon. Spoon in 1/2 the chopped shrimp in to each one, and press down again, then add the remaining spinach into each mould, pressing firmly down with the back of a spoon. Spread a little of the red pepper puree on top of each one, and top with an extra large shrimp. Bake for 15 minutes. Remove from oven, and lift off each mould with a spatula on to dinner plate. To un-mould, lift the moulds gently upwards. Serve hot or cold with a swirl of red pepper puree and your favorite salad.