Creamed Spinach Shrimp Scampi

With lemon-chive cornbread dumplings

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Servings: 4–6

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

For the dumplings, combine mixes. Stir in remaining ingredients until blended (mixture will be thick). Set aside while preparing the scampi.
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.
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.
Scatter heaping teaspoons of dumpling mix (about one dozen) about the top of the simmering scampi. Drizzle with the melted butter.
Cover and cook about 10 minutes until dumplings are firm and puffy.
Garnish with chives and zest; serve.