Simple, mais pas si simple que ça! – Gambas aux épinards sautés et cocos

crevettescoco6web

More on the shrimp section…simple dish yet very tasty…

Sometimes I like to have a simple dish, just a few ingredients and not too much complexity in terms of flavors. This is one of those days. I had somehow a chaotic day today and I don’t think I can deal with anything too complicated.

Actually, I met too many weird people…among which on top of the “Weirdo list”, one Chinese man who told me he was descending from King Louis XI, then he went on and on about his Royal blood, French history (which I forgot half of it) and Napoleon’s personal life and ending by he needed to urinate because he was a diabetic (not sure how the two are related)…Sometimes when people hear my accent, it seems like they feel obliged to find some French or Italian descent and start making up stories. I am quite a gullable person and as long as they don’t tell me, they’ve seen a pink elephant flying, I always think, it is possible.

Well, San Francisco is a great city, many people from all over the world, very lively…but with some strange people walking the streets, it adds certainly a special character the the city life.

I love white beans with shrimps, the smooth texture combination is very pleasant, in any case, this is a very nutritious but also light dish. It’s delicious with calamari as well, or any seafood you want to use. It’s quick and simple, no fuss, very basic but I love it. Sometimes, quick and simple is just what you need. Quick and simple does not mean basic in terms of flavors, on the contrary some simple dishes are worth some of the very long and time-consuming ones. I consider simple dishes the ones that have less than seven ingredients in their recipe. You just need the best ingredients, and everything will be simply amazing.

Ingredients for 2

  • 12 large shrimps
  • 2 packs of baby spinach
  • 1/4 lbs of white beans (pre cooked)
  • 2 large ripe tomatoes, seedless and diced
  • 2 garlic cloves, crushed
  • 1 tbs fresh oregano, chopped
  • Juice of half lemon
  • 1 tbs white wine
  • 1 tbs olive oil
  • salt and pepper

Preparation

Heat up olive oil in a pan, add garlic, stir and add tomatoes. When tomatoes start to cook and become soft, add beans, stir cook for about 5 minutes, then shrimps, wine,  salt and pepper. Mix well. Add oregano, lemon juice and stir well to make the flavors come out.

Sauté the spinach in a pot, with garlic and olive oil, salt and pepper.

Serve with spinach at the bottom of the plate, and topped with shrimps. Sprinkle with fresh oregano and a few drops of olive oil