Yield: 1 Servings
|¼ cup||Fresh parsley; chopped|
|1 tablespoon||Shallots; minced|
|2 teaspoons||Garlic; minced|
|1 teaspoon||Olive oil|
|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