Saturday, August 4, 2012
SHRIMP WITH BEET GREENS (OR SWISS CHARD OR SPINACH) AND PASTA
Don't throw those beet tops away! They taste like spinach when cooked, and the small leaves are great, raw, in a salad. Beet greens and Swiss chard are both cousins of spinach, and can be used in any spinach recipe. This recipe will serve two big eaters, or four smaller ones. We get enough for two meals, and the leftovers are even better when they're reheated a couple nights later.
Always buy wild-caught U. S. shrimp, preferably North Carolina for best flavor and quality. Harris Teeter and B&J's on Route 70 in James City both carry North Carolina shrimp in season.
Also be sure to buy the freshest beets possible, with greens that are not wilted or brown, for the best results. If beet greens are unavailable, use Swiss chard or spinach.
When you look at the list of ingredients below, you may think it's too much trouble to make this dish. But remember, it's a complete meal by itself and you don't have any other preparations to consider. Once you line up your ingredients, this is a snap to make, and the flavors are so balanced, your taste buds will thank you. Get the recipe...