Looking for something quick to make with shrimp other than scampi, I recalled my spinach and shrimp recipe created for my now-defunct daily syndicated column, Express Lane Cooking (ELC) with Andrews McMeel Syndication, formerly Universal Press Syndicate.  I’m proud to share it was the world’s first daily syndicated food column. It was gaining steam until 9/11, which was its demise like many others. This published on October 25, 2001.

In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). Then, after I tell you how to make the soup, I share ideas for when you have More Time.

Sautéed Shrimp and Spinach

Prep time: 7 minutes
Cook time: 5 minutes
4 servings

Necessities:
Lemons (2)
Shrimp (1 pound), peeled and deveined

On Hand:
Garlic cloves (2) finely chopped
Black pepper
Kosher salt
Olive oil

Not So Necessary:
Coarse ground black pepper
Lemon zest
Arugula (3- to 4-ounce bag)

How to:  Squeeze the juice from the lemons. Stir together the garlic, 1/2 teaspoon regular or coarse ground black pepper, 1/4 teaspoon salt and, if using, 2 teaspoons lemon zest; blend in 1/4 cup of lemon juice and 1/4 cup olive oil.  Heat 1 tablespoon olive oil in a skillet over medium-high heat; add the shrimp; cook 2 minutes. Stir in the spinach or arugula; cook until the greens are wilted and the shrimp cooked, about 2 to 3 minutes. Stir in the lemon-olive oil mixture. Toss well. Serve.

More time?: Make couscous with vegetables. Sauté 1 1/2 cups chopped zucchini and 3/4 cup diced red onion in olive oil. Season with 1 teaspoon oregano, plus some salt and pepper. Meanwhile, pour 1 1/2 cups boiling chicken stock or broth over 1 1/2 cup couscous in a bowl.  Cover 5 minutes. Stir in sautéed vegetables, 1 cup diced roasted red pepper and 1/4 cup lemon juice.

Go withs:  Couscous, crusty bread