Grilled Shrimp with Baked Potato and Sautéed Spinach

Ingredients

• 4 pcs russet potato (medium, about 200g each, scrubbed clean)
• 1.5 tbsp olive oil
• 1 tsp salt (coarse sea salt is great for the skin)
• 0.5 tsp black pepper (freshly ground)
• 0.5 cup greek yogurt (plain, full-fat or low-fat)
• 2 tbsp chives (fresh, finely chopped)

Instructions

1. 1

   Preheat oven and prepare potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under running water and pat them completely dry with a paper towel. This is key for a crispy skin.
   • Pierce each potato 5-6 times on all sides with a fork. This allows steam to escape and prevents them from bursting.
2. 2

   Season and bake the potatoes

   • Place the dry potatoes in a bowl and drizzle with olive oil. Rub the oil all over the skin of each potato until evenly coated.
   • Sprinkle generously with salt and black pepper.
   • Place the potatoes directly on the middle oven rack. Do not wrap them in foil, as this will steam the skin instead of making it crispy.
   • Bake for 50-60 minutes, or until the skin is crisp and the inside is tender when pierced with a fork.
3. 3

   Finish and serve

   • Carefully remove the potatoes from the oven using tongs.
   • Slice each one open lengthwise down the middle, being careful of the hot steam.
   • Gently squeeze the ends of each potato to fluff up the interior.
   • Top each potato with a generous dollop of Greek yogurt and sprinkle with fresh chives.
   • Serve immediately while hot.

Ingredients

• 1 lb fresh spinach (about 16 oz, washed and thoroughly dried)
• 2 tbsp olive oil
• 4 pcs garlic (cloves, thinly sliced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 1 tbsp lemon juice (from about half a lemon)

Instructions

1. 1

   Prepare the spinach

   • If not pre-washed, thoroughly wash the fresh spinach under cold running water to remove any grit.
   • Dry the spinach completely using a salad spinner or by patting it gently with clean kitchen towels. This is key to prevent it from steaming.
2. 2

   Sauté the garlic

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the thinly sliced garlic and cook for about 1 minute, stirring constantly, until it becomes fragrant and turns a light golden color.
   • Be careful not to let the garlic burn, as it will become bitter.
3. 3

   Wilt the spinach

   • Add the dry spinach to the pan. It will look like a lot, but it wilts down significantly. You may need to add it in two batches.
   • Use tongs to gently toss the spinach, coating it in the garlic-infused oil.
   • Continue to cook, tossing occasionally, for 2-3 minutes, until the spinach is just wilted but still has a vibrant green color.
4. 4

   Finish and serve

   • Remove the skillet from the heat.
   • Sprinkle with salt, black pepper, and red pepper flakes (if using).
   • Squeeze the fresh lemon juice over the top and give it one final toss.
   • Transfer to a serving dish and serve immediately.