Spiced spinach and shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Chopped peeled fresh lemon grass |
| 1 | teaspoon | Chopped fresh or 1/4 tsp. dried thyme |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Minced garlic clove | |
| 1½ | teaspoon | Olive oil; divided |
| 12 | mediums | Shrimp; peeled & deveined, (about 8 oz.) |
| 4 | teaspoons | Finely chopped seeded mild chiles; divided |
| ⅓ | cup | Finely diced lean Canadian bacon; (about 3 oz.) |
| ¼ | teaspoon | Ground nutmeg |
| 1½ | cup | Chopped green onions |
| 12 | cups | Prepackaged spinach; (about 8 oz.) |
| 2 | teaspoons | Balsamic vinegar |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Chopped fresh parsley |
Directions
>From COOKING LIGHT magazine - Appetizer Combine first 5 ingreds. in small bowl. Heat 1 tsp. olive oil in a large non-stick skillet over med.-high heat. Add 2 tsp. lemon grass mixture and shrimp to skillet and saute 1 min. Stir in 1 tsp. chile and saute 30 sec.
Remove shrimp from skillet and keep warm. Add 1½ tsp. oil to Dutch oven.
Add bacon, remaining lemon grass mixture, nutmeg, 2 tsp. chile and onions and saute 1 min. Stir in spinach, cover and cook 1 min. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over med. heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat. Combine the parsley and 1 tsp. chile.
Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp.
Sprinkle with parsley mixture.
PER SERVING - 101 Cals. 3⅒ G. fat 7½ G. carbs. 50 mg. chol. 5⅕ G. fiber Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on May 6, 1998