Spinach cream with prawns, pine nuts and raisins
Soups, stews, broths, porridge and creams , Vegetables and other vegetables
- 1.5 kg spinach (can be frozen)
- 1 kg of peeled shrimp
- 300 g pine nuts
- 1 l of liquid cream
- 1 garlic
- 1 truffle grated
- Extra virgin olive oil
- Salt
- Black pepper
-
Preparation
If the spinach is frozen, let it thaw and drain until there is no water. Grind them very thinly, like a cream.
When they are shredded, place them in a large pan and fry them making sure they do not burn.
Without stopping stirring, add the extra virgin olive oil you need and, when they are fried, remove from heat.
In a separate saucepan, place the crushed garlic and fry a little.
Add the shrimp, let it cook and add the pine nuts, raisins, liquid cream and truffle grated ones. Stir and leave for about five minutes.
Toss everything on top of the spinach and mix. -
- Source: Restaurant Casa Rotxés