Sautéed Shrimp & Merguez over Spinach

Sautéed Shrimp & Merguez over Spinach

Merguez are North African/Middle Eastern sausages made with

ground lamb with a hint of cumin and lots of spice. You could

always make this dish with a milder Italian sausage if you like

it, but the sweetness of the shrimp really does balance the


Prep time: 15 minutes (to defrost and remove shells from


Sauté time: 8-10 minutes
Serves 2



Tbsp olive oil
small red onion, chopped
Large or medium sized shrimp (figure 1 cup/person)
cloves garlic, minced
Juice and zest of 1 lemon
cup fresh cilantro or oregano, chopped
Merguez (or other spicy sausage) cut into 1” slices
bag baby spinach
Sea salt and freshly ground black pepper


Step 1

Heat a large non-stick skillet over medium high heat. Add

olive oil and sauté onions until soft (4-5 minutes). Add the

shrimp, garlic, lemon juice & zest and toss. Cook for 4 minutes

or until the shrimps have turned pink. Don’t over cook them.

Remove from the pan and set aside in a large bowl. Toss with

cilantro or oregano.

Step 2

In the same skillet, sauté the Merguez over medium high heat

for about 5 minutes or so. They should no longer be pink in the

center. Remove and add to the shrimp.

Step 3

Time for the spinach. Wipe out the skillet, add a little

water (1 tbsp) and heat spinach over medium heat until wilted.

Sometimes I find the spinach a bit bitter, when that happens I

just add a pinch of sugar.

Step 4

Normally I would serve the shrimp & sausage mix over rice,

but this time we just ate it over the spinach. The Merguez

sausage is spicy, so I don’t add any spices, but if you’re just

doing shrimps, I’d add ¼ tsp chili flakes or whatever your

favorite heat is.

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