Shrimps in a creamy sauce on a bed of spinach

Shrimps in a creamy sauce on a bed of spinach


For 4 people


  • 300 grams of peeled coldwater shrimps
  • 1 shallot of onion
  • a pinch of ground nutmeg
  • 50 cL of double cream
  • •fresh ground pepper by taste
  • 300 grams of spinach
  • 3 fresh thyme sprigs
  • 1 cherry tomato
  • 50 cL of dry white wine
  • 1 garlic clove
  • 100 grams of butter
  • sea salt by taste

Shrimps in a creamy sauce on a bed of spinach Directions

    Step one

  1. Divide the butter: one half for spinach cooking, other for the cream sauce.
    Melt 2 tbsp of butter in a deep frying pan over medium heat. Crash garlic with a flat side of knife and add it to the melted butter, toast for 20 seconds. Add spinach, stir, cover and cook for 5 minutes. Remove the lid and cook until all liquid has evaporated (about 5 more minutes). Spice with salt, pepper, nutmeg and 1 tbsp of butter. Remove from heat, cool slightly, remove the garlic. Add grated cheese and stir.
  2. Step two

  3. Put finely chopped shallot in another pan with 1 tbsp of butter, add wine and boil over low heat until one third of the initial volume is left. Add cream, salt, pepper and continue to simmer the sauce for 3-5 minutes. Put the butter and whisk the sauce until smooth. Add thyme and shrimp. Cook for 1 minute.
    Serve the shrimps in sauce on the bed of spinach and garnish with a sprig of thyme and half a cherry tomato.