Shrimp with spinach and garlic

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)


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

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