Shrimp, spinach, and garlic have natural flavor affinities. But add fresh lemon juice and roasted red peppers to the mix, and the results are irresistible. Serve in smaller portions for a 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 olive oil
6 cloves garlic, sliced
10 cups loosely packed spinach leaves
1 tablespoon water
1 cup jarred roasted red peppers, drained and cut into strips
1 Toss the shrimp with the lemon zest, lemon juice, and 1/4 teaspoon each of the salt and black pepper.
2 In a large deep nonstick skillet, heat the oil over high heat. Add the garlic and sauté, stirring, until golden, 2 to 3 minutes. Immediately transfer the garlic with a slotted spoon to a plate.
3 Add the shrimp to the skillet and sauté until the shrimp are just barely opaque in the center, 2 to 3 minutes. With tongs or a spoon, transfer the shrimp to a plate.
4 Add the spinach to the skillet in handfuls, adding another handful as the spinach cooks down. Drizzle the spinach with the water as it cooks. When all of the spinach has been added, season with the remaining 1/4 teaspoon each salt and black pepper. Add the roasted red peppers to the skillet and cook, stirring, just until heated.
5 Return the shrimp and garlic to the skillet, and toss to mix with the spinach and peppers. Makes 4 servings
total fat 6g
saturated fat 1g
dietary fiber 4g
good source of: beta carotene, folate, magnesium, omega-3 fatty acids, potassium, selenium, vitamin B12, vitamin B6, vitamin C, vitamin D
ON THE Menu
Serve the shrimp and spinach dish with steamed brown rice seasoned with black pepper and some grated lemon zest. For dessert, offer blueberries topped with vanilla fat-free yogurt.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.