Creamed Spinach Shrimp Scampi - Carolina Country

Creamed Spinach Shrimp Scampi With lemon-chive cornbread dumplings

5.0/5 rating (2 votes)
Creamed Spinach Shrimp Scampi

What could be as delicious as shrimp scampi and lemony creamed spinach? Combining the two and topping off with fluffy lemon-chive cornbread dumplings, that’s what! The tender dumplings are just the right touch to float atop the scampi to spoon into all that buttery creamy goodness. And the best part: You can have this impressive dish ready, start to finish, in only about 30 minutes!

Ingredients

Lemon-Chive Cornbread Dumplings

  • 1 cup buttermilk cornbread mix
  • ½ cup lemon poppyseed muffin mix
  • 3 tablespoons milk
  • 3 tablespoons sour cream
  • Zest of 2 lemons (about 1 tablespoon)
  • Juice of 1 lemon (about 2 tablespoons)
  • ⅓ cup chopped fresh chives
  • ½ teaspoon black pepper

Creamed Spinach Shrimp Scampi

  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 cup (4–5 large) shallots, thinly sliced
  • 4 cloves minced garlic
  • 2 pounds jumbo shrimp, peeled/deveined
  • 2 packages frozen creamed spinach, thawed
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 teaspoons white pepper
  • ½ cup melted butter
  • Chopped chives for garnish
  • Zest of 2 lemons for garnish

Directions

  1. For the dumplings, combine mixes. Stir in remaining ingredients until blended (mixture will be thick). Set aside while preparing the scampi.

  2. Heat oil and butter over medium heat in a 12-inch skillet. When butter has melted and is sizzling, add the shallots and garlic. Sauté until tender, 2–3 minutes.

  3. Add shrimp and cook until they are just pink (not fully done), about 3 minutes. Reduce heat to medium-low. Add the creamed spinach, lemon juice and pepper, stirring until the mixture is smooth.

  4. Scatter heaping teaspoons of dumpling mix (about one dozen) about the top of the simmering scampi. Drizzle with the melted butter.

  5. Cover and cook about 10 minutes until dumplings are firm and puffy.

  6. Garnish with chives and zest; serve.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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5.0/5 rating (2 votes)

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Comments (4)

  • Omgoodness Wendy, This one sounds delicious!! I can’t wait to make and eat this winner!!

    Audrey |
    December 02, 2021 |
    reply

  • If you use 1/2 cup from the box of poppyseed muffin mix, how do you adjust the remaining box of muffin mix so that you can use for making the muffins later?

    Rebecca |
    December 03, 2021 |
    reply

    • You could use ¾ cup of the remaining mix plus ¼ cup of milk to make 3 muffins according to the directions on the package. Happy muffin making!”

      Carolina Country |
      December 06, 2021 |
      reply

      • That sounds great!! Thanks so much!!

        Rebecca Weaver |
        December 06, 2021 |
        reply

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