The Wild Shrimp and the (Fake) Sea Weed

Submitted by

Ben Glueck

Story behind this recipe

I was desperate for food on a Monday night, and had nothing but spinach and shrimps, and it turned out to work perfectly.


1 onion
2.5 dl water
2.5 dl lemon juice
1 portion spinach
Olive oil
Ground nutmeg
As many shrimps as one can eat
Frying oil
More lemon juice
Crushed chilis

Serving size


Measuring units


Cooking Instructions

Cut the onion very small and fry in olive oil until yellow. Add spinach. Mix water with lemon juice and use to deglaze the spinach, cover the pot and let it simmer until done. Spice up with salt and nutmeg.

Wash the shrimps and drain well. Powder them evenly with flour. Heat some frying oil in a large flat pan, then fry the shrimps until golden and crunchy (don't crowd them).

Once the oil has disappeared, throw some lemon juice and salt on the shrimps. Before taking them out of the pan add some crushed chilis on top (be careful at this, as the hot pan may cause the chilis to release vapours that burn in your eyes).

Arrange the shrimps and the spinach on a plate, garnish with a wedge of lemon. Serve with mayonnaise or tartar sauce and (optionally) with some good Sambal Oelek.

Tagged as:

dairy free