Shrimp tossed in a parmesan garlic cream sauce with fresh spinach 

Hello friends, I present today a recipe, in my opinion, fantastic! The shrimp with a sweetish taste combined with a sour sauce based on orange juice, spinach and lemon, which creates a pleasant contrast in the palate. The sauce is made by reduction, thickened by evaporation at the same time as the liquids released by the prawns. A very simple and fast recipe. You can serve this preparation as an appetizer, using 2 tails per person, or as a second course using 5 tails.

ingredients

10 tails of fresh prawns

White flour to taste

Salt, freshly ground pepper

1/4 glass dry white wine

Spinach to taste

The juice of a lemon and an orange

2 tablespoons extra virgin olive oil flavored with garlic 

1 teaspoon chopped parsley and a slice of orange for garnish

Guidelines

Peel the shrimp starting to remove the appendages under the abdomen (paws) to facilitate the elimination of the armor, keeping the head and tail intact. In a pan heat the garlic oil, brown the tails on both sides previously floured removing excess flour. Season with salt and pepper and add the spinach. When they are golden brown, sprinkle with white wine and let it evaporate. Remove them and place them on a plate, cover them to keep them warm. In the same pan, add the orange and lemon juice to the cooking stock of the prawns, dissolve the liquid with a whisk and boil over medium heat until the sauce begins to reduce and thicken. Sprinkle the sauce in the center of a serving dish with the help of a cooking spoon keeping it together, add the prawns arranging them in a circle, garnish with chopped parsley and finely chopped orange.