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Honey-Caper Shrimp atop Spinach with Raisins

Honey-Caper Shrimp atop Spinach with Raisins

Created by Chef Michael H. Flores

Serves four as a main dish, six to eight as an appetizer


Honey-Caper Shrimp
  • 1 pound Texas shrimp, peeled and deveined
  • 3 Tbsp Capers
  • 2 Tbsp Liquid from the caper jar
  • 1/2 cup Texas honey
  • 2 Tbsp Dry sherry
  • 2 tsp Salt
  • 1 cup Olive oil
  • Zest and juice of 1 lemon
Spinach with Raisins
  • 1/2 cup Golden raisins
  • 1/2 cup Texas white wine
  • 1/4 cup Olive oil
  • 5 cloves Garlic, chopped
  • 2 Piquillo peppers, julienned
  • 12 ounces Texas spinach leaves
  • 1/3 cup Slivered almonds, toasted
  • Salt and pepper, to taste


Honey-Caper Shrimp

Put the shrimp in a zipper bag and set aside. Purée all of the capers, liquid, honey, sherry, zest, juice and salt in a food processor; add the oil. Pour into the zipper bag and coat the shrimp well. Squeeze out any air, zip and marinate for two hours at room temperature.

Remove the shrimp from the marinade and grill over a medium-high flame for about 1 1/2 minutes per side. Serve over spinach with raisins.

Spinach with Raisins

Soak the raisins in the wine for several hours.

Heat the oil in a large sauté pan on medium-heat; add the garlic and Piquillos and sauté for 2 minutes. Next add the raisins and wine along with the spinach. Cook for about 3 minutes, until the spinach is just wilted. Finally, toss with almonds and season with salt and pepper.

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