Shrimp with Spinach and Balsamic-Roasted Mushrooms

Name: Shrimp with Spinach and Balsamic-Roasted Mushrooms
Ingredients: 1 pound large shrimp, peeled and deveined; 1½ teaspoons Creole seasoning; ½ small red onion, sliced thin; 2 garlic cloves, finely chopped; 3 tablespoons grape seed oil; 1 tablespoon unsalted butter; ¼ cup fig balsamic vinegar (regular balsamic is fine, too); ¼ cup extra-virgin olive oil; 4 portobello mushrooms, stemmed and gills removed; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 portobello mushrooms, roasted and sliced; 3 bunches spinach, cleaned and stems trimmed; ½ yellow bell pepper, seeded and sliced; Kosher salt and fresh ground pepper; Kosher salt and fresh ground pepper; 1½ teaspoons red pepper flakes; 1 tablespoon fresh thyme; ¼ cup fig balsamic vinegar (regular balsamic is fine, too)

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Spinach

3 tablespoons grape seed oil
1 tablespoon unsalted butter
1

Lunch
Pescatarian
Gluten-free

Method

Mushrooms

Preheat your oven to 400 degrees.
Combine olive oil, balsamic vinegar and fresh thyme in a small bowl.
Brush both sides of the mushrooms liberally with the balsamic mixture. You want to get it a