Comments on: Portuguese Gratin of Shrimp and Spinach

By: David Leite

David Leite — Fri, 17 Feb 2012 21:41:51 +0000

Ruth, thanks your thoughts on the recipe. All of your suggestions are wonderful, and I’d love to hear how it turns out next time you make it. I was trying to keep as close as possible to the original from Tashquinha do Oliveira. A few thing: how was your seasoning, especially salt? I find that an extra kick comes from just the right amount of salt–it pops the flavor. Caramelized onions would keep within the flavor profile of the region (mushrooms not so much), just make sure to salt them as they cook for optimum flavor. As far as body, it should be pretty creamy, not runny. If it is a bit loose, the culprit could be the spinach. As the note says it’s notoriously watery.

By: ruth

ruth — Fri, 17 Feb 2012 16:47:01 +0000

I made this and, while finding the idea compelling, it was not quite there. My ingredients were good, fresh; I followed the recipe closely. I think I needed more flavors. Caramelized onions, braised(?) mushrooms, and maybe some cheese in the recipe, not just on top, might give this more character. I also wondered about giving it a little more body – perhaps an egg white? I’d love to hear your thoughts. When I experiment with this next time, I’ll report.

By: Amber

Amber — Thu, 10 Jun 2010 16:21:06 +0000

My husband made this the other night. It was our first time cooking with wine so it was an adventure. This dish is absolutely delicious. It seriously tastes like something you would get in a nice restaurant. The leftovers were even better after a lot of the flavors had set in. It isn’t hard to make and is absolutely delightful.

By: Linda

Linda — Mon, 15 Jun 2009 18:14:35 +0000

This looks so delicious…can’t wait to make it.

By: Brian Grant Edwards

Brian Grant Edwards — Wed, 11 Mar 2009 15:45:30 +0000

Sorry I doubted you. THAT WAS AWESOME, and I plan to make it again– soon! Thanks, Brian.