Spiced Shrimp & Fish, Spinach & Hashbrowns

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by Michael on January 28, 2013 · 1 comment

in Recipes,Seafood,Side Dishes

I have mentioned that I am a big fan or reading cookbooks. I just don’t often cook from them. Some of the best combinations I come up with are mash-ups of other recipes. I tried to go back and find the inspiration for this but the current set of books that in the kitchen did not have spinach recipes. So I am not sure how this spiced shrimp dish came together. But it works.

This is a relatively quick and simple dish once you learn to make it. To make it simple and make the three parts come together, prep all the ingredients beforehand. You’ll need two non-stick large skillet or know how to use stainless steel or even cast iron. All in, it was a 30 minutes dish.

Start with the potatoes, then the spinach and finish with the seafood and finish the sauce. I know I don’t usually write entire meals but I wanted to give it a try.



Main Seafood Dish

About 2/3 of a pound peeled and deveined shrimp
About 2/3 of a pound tilapia cut in ¾ inch chunks
1 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove finely chopped garlic or more to taste
2 tablespoons extra virgin olive oil

¼ cup wine
1 tablespoon butter
1 medium tomato peeled and sliced into strips


2 tablespoons virgin olive oil
16 ounces spinach
2 cloves finely sliced garlic
1 tablespoon lemon juice (or more to taste)

3 large russet potatoes grated
2 tablespoons fresh pepper
1 tablespoon salt
4 tablespoons butter


Grate the potatoes coarsely and set aside.

Prepare the seafood. Clean the shrimp and cut up the fish.

Mix all the spices, tarragon, oregano, thyme, coriander, cayenne pepper, salt and black pepper in a large bowl. Toss the seafood in it and set aside.

Prepare all the garlic

Peel and slice up the tomato.

Get everything else out on the counter – this will go quick.

Heat one of the skillets to medium high. Always add cold fat to a hot skillet.
Add one-tablespoon butter and swirl around until foaming.
Add half of the salt and pepper to the pan.
Lay out the potatoes evenly over the surface of the pan.
Sprinkle the rest of the salt and pepper over the potatoes and dot with the remaining 3 tablespoons butter.

Let this cook on medium high for 10 minutes – do not mess with it.
Flip the pan over pancake style with either two spatulas or with a quick flip in the pan. The potatoes can cook at least 10 minutes more or longer if needed.

At this point you will prep the spinach and then start the seafood while the potatoes cook.

Heat a skillet on medium and add the olive oil and the garlic.
Turn the garlic around in the pan for one minute.
Add all the spinach and turn over several times quickly for about 3 minutes.
Add the lemon juice and mix it into the spinach.
Remove from pan and set aside.

In the same pan used for the spinach, heat on medium high and add 2 tablespoons olive oil.
Add the seafood and toss in the pan for about three minutes or until the shrimp is pink.
Remove from pan and leave the pan on the burner for the sauce.

Add the tomatoes to the pan and let them warm through about 1 minute.
Add the wine and scrape up any of the browned spices.
Add the butter and swirl around in the pan until hot.

Remove the potatoes from the pan and divide into quarters and place on plates
Add ¼ of the spinach to each plate.
Divide the seafood equally over the spinach and drizzle the sauce and tomatoes all around the plates.

{ 1 comment… read it below or add one }

1 Norm January 28, 2013 at 2:21 PM

bitchin’ pic


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