Rich and creamy foods make me happy. The flip side is they can also make pulling on my jeans a little more challenging, which then turns that smile upside down. But not with my truffled shrimp recipe!
I have a little workaround to this problem. To enjoy those creamy flavors I love so much- rather than combining them with heavy pasta or red meat, I substitute lighter foods whenever possible.
That is precisely how I arrived at my truffled shrimp and spinach salad! I’m sure a gooey heap of risotto and maybe the choice of little nuggets of perfectly fried pork belly would have been pretty awesome. But spinach and shrimp are awesome too! I’m not being sarcastic, they really are terrific, and they save a boatload in calories and fat!
If you like truffles, shrimp, and spinach, give this one a try. Plus, then you can feel less guilty about that cheesecake you’ve been craving. 😉
Truffled Shrimp With Spinach and Burrata Salad
This recipe will serve one hungry person or two who have smaller appetites. 🙂
- 10-13 shelled and deveined shrimp
- 1/4 cup of heavy cream
- 1 cup of baby spinach
- juice from 1 lemon
- 3-4 tablespoons of truffle oil
- 3-4 tablespoons of aged thick balsamic vinegar
- a handful of colorful little tomatoes
- 1 finely chopped shallot
- a smidge of brandy or sherry to deglaze the pan
- Get that skillet sizzling hot!
- Rinse shrimp and squeeze over a little lemon juice.
- In the pan, add the olive oil, shallots, and tomatoes, plus a dash of salt and pepper.
Once everything is nice and hot…
4. Toss in those shrimp!
5. Add a little cream and truffle oil to make sure everything sticks to our taste buds.
6. If you’re feeling saucy a smidge of sherry will do this dish nicely. Otherwise, pepper a little balsamic while the shrimp takes on a nice coral hue.
7. Remove goodies from the pan and let the sauce thicken a bit.
8. Mix baby spinach with a little truffle oil, lemon juice, and a splash of balsamic, and top with truffled burrata. Don’t worry. Plain burrata works just as well.
9. Plate the spinach next to the salad and top the spinach with reduced sauce.