Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Olive oil |
3 \N | Cloves garlic, mashed |
1 pounds | Fresh spinach, trimmed and coarsely chopped |
½ cup | Small stuffed green olives, rinsed |
3 cups | Chicken broth |
4 mediums | Tomatoes, seeded and coarsely chopped |
1 cup | Coarsely chopped fresh basil |
\N \N | Salt to taste |
\N \N | Freshly ground pepper |
16 \N | Jumbo shrimp,shelled and deveined |
2 tablespoons | Chopped parsley for garnish |
source: Class Spanish Cooking with Chef Ef In a large casserole , heat oil and saute the garlic, spinach and olives, until spinach begins to wilt. Add the broth, tomatoes, basil, and salt and pepper to taste. Mix well and bring to a boil. Add the shrimp and cook uncovered until the shrimp is cooked. Serve in individual soup bowls and garnish with chopped parsley
Posted to FOODWINE Digest 24 Jan 97 by LeiG@... on Jan 23, 1997.