Related recipes: Citrus,
Corn-Free,
Dairy-Free, Easy,
Egg-Free, Garlic,
Low-Fat, Seafood,
Soy-Free, Spinach,
Tomatoes, Wheat-Free
A lovely variation on the classic scampi preparation of
shrimp.
Ingredients
1 pound (455g) shrimp, uncooked, peeled and deveined
1 pound (455g) spinach leaves, fresh
2 Tbsp (30mL) olive oil
3 cloves garlic, minced
1 medium tomato, chopped coarsely
1/2 cup (120mL) lemon juice, freshly squeezed
1 tsp (2g) lemon zest
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper
Directions
Rinse shrimp well.
Wash spinach leaves and chop into 3 inch (8cm) pieces.
Heat oil in a nontick skillet. Add garlic cloves and sauté for 2
minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.
Pour in lemon juice and lemon zest, and add spinach leaves. Season with
salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.
Serve over white or brown rice.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 216
Total Fat: 9g
% Calories from fat: 36%
Protein: 26g
Carbohydrate: 9g
Cholesterol: 173mg
Sodium: 503mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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