Singapore Shrimp a Cindy Pascale Recipe

Singapore Shrimp a Cindy Pascale Recipe

This dish only takes a few minutes to make. With the green spinach base and red
peppers, it looks fantastic! And it tastes as good as it looks!


  • 1 tbsp olive oil, (divided)
  • 2 10oz bags spinach, coarsely chopped
  • 1.5 lb peeled and deveined medium sized shrimp
  • 2 red peppers, seeded and cut to be about the same size as the shrimp
  • 1/4 cup sake or sweet white wine
  • 1/4 cup oyster sauce
  • 2 tsp minced garlic
  • 1 tsp brown sugar
  • 1 tsp thai chili paste


  • Heat 1 tsp of oil in large nonstick stock pot over medium heat.
    Add spinach.
    Cook, stirring often until all the spinach is wilted. If the two bags fill up your pot, add more spinach as it wilts. Remove from heat and keep warm.
  • While the spinach is cooking, warm a large skillet with the remaining olive oil.
    Add the cut red pepper. Cook a few minutes. Add shrimp.
  • While the peppers and shrimp are cooking, combine sake, oyster sauce, garlic, brown sugar and chili paste. Stir well.
  • When the shrimp and peppers are cooked through, drain off any water released from the peppers and shrimp. Add sake mixture. Bring to a boil and cook for 1 minute.
  • Serve the shrimp and peppers over the wilted/cooked spinach.
    Happy Eating!!

Cindy recommends using the All-Clad HA1 Hard Anodized Nonstick Fry Pan to make this dish.

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