Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Fresh parsley; chopped |
| 1 tablespoon | Shallots; minced |
| 2 teaspoons | Garlic; minced |
| 1 teaspoon | Olive oil |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper; freshly ground |
| ¼ teaspoon | Lemon peel; grated |
| 1¼ pounds | Medium shrimp; peeled and deveined |
| 1 pounds | Fresh spinach; rinsed, stems removed |
| \N \N | Lemon wedges; for garnish |
| \N \N | Steamed rice; (optional) |
| \N \N | Crusty bread; (optional) |
Recipe By: LHJ ONLINE
1. Combine parsley, shallots, garlic, oil, salt, pepper and lemon peel in 9-inch microwaveproof pie plate. Add shrimp and toss to coat evenly.
Refrigerate 15 minutes.
2. Meanwhile, place spinach with water clinging to its leaves in 2-quart microwaveproof casserole. Cover and microwave on High 5 to 8 minutes, stirring once after 3 minutes; set aside.
3. Cover shrimp and microwave on Medium (50% power) 5 to 8 minutes, just until pink. Let stand 2 minutes.
4. Drain spinach and place on serving platter; top with shrimp. Garnish with lemon wedges and serve with steamed rice and crusty bread, if desired.
Makes 4 servings.
PER SERVING WITHOUT RICE AND BREAD Calories 180 Total Fat 4 g Saturated Fat 1 g Cholesterol 209 mg Sodium 543 mg Carbohydrates 5 g Protein 30 g This perfect marriage of flavors tastes like scampi--without the fattening butter. Tip: Microwaving shrimp on Medium power prevents it from cooking too quickly and getting tough.
Prep time: 15 minutes plus standing Microwave time: 10 to 16 minutes Degree of difficulty: easy Low-calorie Low-fat Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Apr 16, 1998