ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Spinach and Shrimp

Yield 6 servings (serving size: 1/3 cup spinach mixture and 2 shrimp)

Ingredients

  • 1 1/2 tablespoons chopped peeled fresh lemon grass
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 1 1/2 teaspoons olive oil, divided
  • 12 medium shrimp, peeled and deveined (about 8 ounces)
  • 4 teaspoons finely chopped seeded serrano chile, divided
  • 1/3 cup finely diced lean Canadian bacon (about 3 ounces)
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups chopped green onions
  • 12 cups prepackaged spinach (about 8 ounces)
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 101
  • caloriesfromfat 28 %
  • fat 3.1 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 12.5 g
  • carbohydrate 7.5 g
  • fiber 5.2 g
  • cholesterol 50 mg
  • iron 4.4 mg
  • sodium 433 mg
  • calcium 149 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons of lemon grass mixture and shrimp to skillet; sauté 1 minute. Stir in 1 teaspoon chile; sauté 30 seconds. Remove shrimp from skillet; keep warm.

  2. Add 1/2 teaspoon oil to Dutch oven. Add bacon, remaining lemon grass mixture, nutmeg, 2 teaspoons chile, and onions; sauté 1 minute. Stir in spinach; cover and cook 1 minute.

  3. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over medium heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat.

  4. Combine the parsley and 1 teaspoon chile. Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp. Sprinkle with parsley mixture.