Garlic-Sautéed Shrimp & Spinach
Shrimp, spinach, and garlic all have natural flavor affinity. But add fresh lemon juice and roasted red peppers to the mix, and the results are irresistible. Serve in smaller portions for a terrific first course.
  • 1 pound medium shrimp, shelled and deveined
  • 1 1/2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 6 garlic cloves, sliced
  • 10 cups (loosely packed) stemmed spinach
  • 1 cup bottled roasted red peppers--rinsed, drained, and cut into strips

1. Toss shrimp with lemon zest, lemon juice and 1/4 teaspoon each of salt and black pepper.

2. In large deep nonstick skillet, heat oil over high heat. Add garlic and sauté, stirring, until golden, two to three minutes. Immediately transfer garlic with a slotted spoon to a plate.

3. Add shrimp to skillet and sauté until shrimp are pink and just opaque in center, two to three minutes. With tongs or a spoon, transfer shrimp to a clean plate.

4. Add spinach to skillet in handfuls, adding another handful as spinach cooks down; drizzle spinach with 1 tablespoon of water as it cooks. When all of spinach has been added, season with remaining 1/4 teaspoon each salt and black pepper. Add roasted red peppers to skillet and cook, stirring, just until heated.

5. Return shrimp and garlic to skillet and toss to mix with spinach and peppers.

Nutritional Information
Per serving: 161 calories, 6g total fat, 1g saturated fat, 3.8g monounsaturated fat, 1g polyunsaturated fat, 4.5g dietary fiber, 19g protein, 10g carbohydrate, 135mg cholesterol, 659mg sodium.
Good source of: beta-carotene, folate, iron, lutein & zeaxanthin, magnesium, manganese, potassium, quercetin, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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