Spices make the dish, I am totally convinced.
When I first made the big leap and eliminated all artificial ingredients back in 2008, I noticed a huge difference between conventional dried herbs, spices, and rubs than their natural counterparts.
Most spices, sadly, have fillers and MSG (though maybe not by that name) in their mixes. Lots of spices and dried herbs are irradiated, meaning that, in summary, the packaging process removes a lot of the health-boosting properties these spices have while inadvertently adding some free radicals. The whole spice industry isn't the best situation; you really do need to be conscious and know where your spices come from. If not, you could ruin your pricey grass-fed steak with chemicals.
High-quality spices are expensive, I will totally admit that. However, like I said before, they definitely make the dish, and good spices make a big difference, which is why I support smaller spice companies that come out with quality products; Samboroso is one of those companies.
For total transparency, I am an ambassador for Samboroso, which means I receive product in exchange for posting about them. However, I want to make it abundantly clear that I will never post anything about any product, within this post or in the future, that I do not believe in or back 100%. I hope you trust me on this one.
With that out of the way, Samboroso's spices are truly high quality. Samboroso is a family-owned company, and although not paleo, they have similar view and ideals when it comes to food. These spices are Brazilian, which I sadly am not super well versed in, but honestly their spices are hands-down amazing and so full of flavor. I am really obsessed and have been using them on everything from salads to steak to veggies.
Today, I have a special gift for you all today: a giveaway with Samboroso. One lucky winner will get a spice blend all to themselves, which is perfect because I also have a recipe to go along with it. See below for a rafflecopter giveaway, you know the drill.
Today's recipe is a super quick and easy shrimp and spinach salad with a little Lemon-Garlic Samboroso twist. Its a little tangy, a little spicy, and packs a whole lot of flavor. Enjoy!
Tangy Brazilian Lemon-Garlic Shrimp Spinach Salad
Serves 2 as an entree
- 16 oz. shrimp
- 2 tbsp. high quality, grass-fed butter
- 1/8 cup Shiitake mushrooms, diced
- 1 shallot, diced
- 1 tsp. lemon juice
- 1/2-cup olive oil
- 2/3 cup dry white wine
- 4 tbsp. Samboroso Lemon-Garlic Rub
- 2 tsp. crushed red pepper flakes (or more, if preferred)
- 5 cups spinach
- In a large saucepan, melt butter on medium-high heat. Add mushrooms and shallot. Sauté until shallots are translucent.
- Reduce heat, add lemon juice, olive oil, and wine and let simmer on low until liquid reduces by about 2/3 volume, about 10 minutes.
- While liquid is reducing, wash and dry spinach and place into serving bowls.
- Increase heat to medium-high. Add in Lemon-Garlic rub, crushed red pepper, and shrimp, stirring to ensure that spices are well incorporated and shrimp are coated. Let shrimp cook for about 5 minutes while stirring, being careful to not overcook.
- Remove from heat immediately and pour shrimp and liquid over spinach.
- Let spinach wilt slightly and enjoy.