Name: Chimichurri Shrimp with Mashed Potatoes & Garlicky Sautéed Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1 small bunch cilantro; 9 cloves garlic; 2 small bunches Italian (flat-leaf) parsley; 1.02 kg raw peeled shrimp, fresh or frozen; 1 shallot; 177 ml whole milk; 9 medium yellow potatoes; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Chimichurri Shrimp with Mashed Potatoes & Garlicky Sautéed SpinachChimichurri Shrimp with Mashed Potatoes & Garlicky Sautéed Spinach — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1 small bunch cilantro

9 cloves garlic

2 small bunches Italian (flat-leaf) parsley

1.02 kg raw peeled shrimp, fresh or frozen

1 shallot

177 ml whole milk

9 medium yellow potatoes

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Peel and medium dice potatoes; place in a large pot and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until soft, 10-12 minutes.

Meanwhile, shave parsley and cilantro leaves off the stems; discard stems and mince the leaves. Place herbs in a small bowl.

Peel and mince shallot and garlic. Add to the bowl with herbs along with oil, vinegar, and spices. Stir to combine the chimichurri and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place shrimp in a large bowl, along with half of the chimichurri, and stir to coat. (Reserve remaining chimichurri for serving.)

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add shrimp and cook until they are opaque, 1-2 minutes per side. Transfer shrimp to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

Meanwhile, peel and mince additional garlic.

Return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add garlic and cook, stirring constantly, until fragrant, 15-30 seconds.

Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Season with salt and pepper, stir to combine, then remove from heat. Cover to keep warm.

When the potatoes are tender, drain in a clean colander and return to the pot. Add milk, oil, salt, and pepper, then mash until smooth.

To serve, divide mashed potatoes between plates or bowls, then top with garlicky spinach and shrimp. Drizzle with reserved chimichurri and enjoy!

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