Singapore Spicy Shrimp Over Spinach

Singapore Spicy Shrimp Over Spinach Recipe
Randy Mayor

Yield:

4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup spinach)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 24 %
Fat 6.8 g
Satfat 1.2 g
Monofat 1.5 g
Polyfat 3 g
Protein 37.2 g
Carbohydrate 9.1 g
Fiber 3.3 g
Cholesterol 259 mg
Iron 6.5 mg
Sodium 730 mg
Calcium 172 mg

Ingredients

1 tablespoon vegetable oil, divided
1 (10-ounce) bag spinach, coarsely chopped
1 1/2 pounds peeled and deveined medium shrimp
1 cup red bell pepper strips (about 1 medium)
1/4 cup sake (rice wine) or sweet white wine
1/4 cup oyster sauce
2 teaspoons bottled minced garlic
1 teaspoon brown sugar
1 teaspoon Thai chili paste

Preparation

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.

Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.

Note:

Victoria Abbott Riccardi,

Cooking Light

July 2000
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