Related recipes: Citrus,
Corn-Free, Dairy-Free, Easy,
Egg-Free, Garlic, Low-Carb,
Low-Fat, Main Dishes, Seafood,
Shrimp, Soy-Free, Spinach,
A lovely variation on the classic scampi preparation of
Yield: 4 servings
1 lb (455g) shrimp, uncooked, peeled and deveined
1 lb (455g) spinach leaves, fresh
2 Tbs (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
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.
Serving Size 1 serving
Calories from Fat 74 (36%)
% Daily Value*
13%Total Fat 8g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 5.2g
Sugar Alcohols 0g