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Honey-Caper Shrimp atop Spinach with Raisins

Honey-Caper Shrimp atop Spinach with Raisins
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Prep Time:






  • 1 lb Gulf shrimp peeled and deveined
  • 3 tbsp Capers
  • 2 tbsp Liquid from caper jar
  • 12 cup Gulf honey
  • 2 tbsp Dry sherry
  • 1 Lemon zest and juice
  • 2 tsp Salt
  • 1 cup Olive oil
  • 12 cup Golden raisins
  • 12 cup Gulf white wine
  • 14 cup Olive oil
  • 5 Garlic cloves chopped
  • 2 Piquillo peppers julienned
  • 12 oz Gulf spinach leaves
  • 13 cup Slivered almonds toasted
  • Salt and pepper to taste


  1. 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.
  2. Remove the shrimp from the marinade and grill over a medium-high flame for about 1½ minutes per side. Serve over spinach with raisins.
  3. Spinach with Raisins: Soak the raisins in the wine for several hours.
  4. 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.

Compliments of Texas Gulf Seafood