Growing up, my parents never had to “advertise” spinach and all its myriad of health benefits to me. I loved it from the very beginning. In Bangladesh, it is mostly cooked by itself in oil with onion and garlic and green chilli, what is known as ” শাক” (Shak) in Bengali. It tastes great and is a perfect addition to any rice meals. However, as all homemakers do, my mother revamped the traditional “শাক” occasionally with shrimp or fish. I am sure a lot of Bengalis can relate to this.
I think that is how this recipe came into being. After I have moved to Toronto, I have been experimenting a lot with food (for being the only one to cook around the house). Garlic butter is one of my favorite base flavor and you will probably find me sharing a lot of recipes with similar flavor profile. This recipe is simple and can be made within minutes with pre-cooked shrimps, half an hour with raw ones. Its an easy recipe for those weekdays when you feel like having something tasty but too tired to cook an elaborate meal. This, coupled with rice and salad and you are covered for that fateful weeknight!
- Spinach: 2 bunch
- Shrimp(de-veined with shells removed except tail): 400gm
- Garlic cloves : 4 ( finely minced)
- Butter: 6-8 tbsp( or just cut half an inch from the block)
- Salt and Pepper: to taste
Melt the butter in a large pan. Add the minced garlic and cook until lightly brown. Add the shrimp and cook for 4-6 mins. Add salt and pepper to taste. Add the spinach bunch, cover the pan and let cook for 5 min. Adjust seasoning if required. Goes great with steamed rice🍚 !
Let me know if you give it a try!