9 skinless, boneless shrimp, peeled and deveined
4 cloves garlic, minced
1 small onion, thinly sliced
1 stalk celery (optional)
1 cup, heavy cream
1/2 tablespoon chopped fresh sage
salt to taste
2 teaspoons black pepper
1 tablespoon paprika (optional)
3 green onions, chopped, cut into 1 inch pieces
Rinse shrimp and garlic, set aside. In a skillet over medium heat, combine onion, celery and sage. Saute until tender, about 5 to 10 minutes. Stir in salt and pepper and saute until heated through, about 5 minutes. Place cut side down in bowl and serve over medium-hot olive oil.
Meanwhile, saute spinach for 4 to 5 minutes, then toss with reserved saute. Stir in pepper, paprika and 3 green onions. Reduce heat and simmer, covered, twenty minutes, or until shrimp are cooked through and ink is nearly melted.