Circle B Kitchen
1 lb large shrimp, peeled and deveined
2 large shallots, minced
2 tablespoons extra virgin olive oil
1/2 cup sliced peppadew peppers
1/2 cup sliced kalamata olives
2 tablespoons capers
1/2 cup white wine
1 cup chopped baby spinach leaves
1/2 cup good quality feta cheese, crumbled
1 tablespoon chopped chives
cooked jasmine rice
Preheat the oven to 375 degrees.
Toss the shrimp with a tablespoon or two of olive oil and sprinkle with salt and pepper. Roast the shrimp for about 5-6 minutes or until they are just turning pink (do not overcook). I do this in my toaster oven. Set the shrimp aside while you assemble the rest of the dish.
Saute the minced shallots in the extra virgin olive oil until soft and fragrant, about 3 minutes. Add the olives, capers and peppadew peppers and saute for a couple of minutes to heat through. Add the wine and simmer until slightly reduced, about 4 minutes. Toss in the shrimp and the spinach and a little salt and pepper. Heat through until the spinach is just beginning to wilt. Serve immediately over jasmine rice, topped with a sprinkling of feta cheese and chopped chives.
Note: I prefer to roast the shrimp separately rather than cooking it in the pan. I think that roasting it brings out a little more of the sweetness and shrimp flavor.