Shrimp in Cuban Enchilado Sauce with Spinach and Parmesan Crisps

1 ½ cups of finely shredded parmesan
2 lbs. Shrimp, peeled and deveined
1 cup Vinegar
Approx 2 oz Extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
½ cup white wine
1 (8 oz.) can of tomato sauce
1 (4oz) jar of Pimentos, chopped finely in small food processor or chopper.
1 tsp. Tabasco (or to taste)
1 pinch of red pepper flakes
1 tsp. Salt (+ more for Shrimp)
1 tsp. Pepper
1 tsp. dried oregano
2 bay leaves
11 oz package of baby spinach

directions:

Once shrimp is peeled and deveined.  Rinse the shrimp with the vinegar by placing the shrimp in a colander and pour the vinegar over it, allow it to drain.  Place colander over another bowl (to catch the vinegar as it drains) and place in the refrigerator until ready to cook.

Preheat oven to 375F.  Place mounds of about 2 Tablespoons of parmesan on a Silpat, about 2” Apart from each other.  Bake for about 5 minutes until cheese melts and has come together.  Remove from oven and allow to cool completely.  Do not move them until they are cool and crisp, and you are ready to plate the appetizers.

Add Extra Virgin Olive oil to hot stainless steel pan and sauté onions and garlic until fragrant and onions are translucent, about 2 minutes.

Add white wine, allow mixture to come to a boil for about a minute, then add tomato sauce, chopped pimentos, bay leaves, red pepper flakes, Tabasco, salt and pepper.  Stir mixture, allow to come to a boil, cover, reduce temperature to low and allow to simmer slowly for about 25 minutes.

Remove Shrimp from refrigerator, sprinkle with salt, and stir into sauce, raise heat to medium and cover – cook for about 4 minutes. 

Remove shrimp with slotted spoon onto bowl, cover and keep warm.

Add Spinach to sauce over medium-high heat to wilt, about 2 minutes.  Remove pan from heat.

To plate:  Place 1 parmesan crisp on place, top half of it with spinach and top with a few shrimp. Serve and Enjoy.

 

Note about picture: I wanted to create a parmesan crisp cup to hold the spinach and shrimp, although that proved to be too hard to eat – so if you are going to do the “cup” idea, I would suggest doing it smaller than what I did and using a mini-muffin tin to mold the cheese while warm.  As always, contact me with any questions.   Would love to hear your reviews of this dish with comments on my blog.  GourmetBetty’s Food Blog.