Serve this tasty dish with hot cooked rice to soak up the garlicky sauce.
Yield:
4 servings (serving size: about 6 shrimp and 1/2 cup spinach)
Nutritional Information
Calories
216
Caloriesfromfat
23 %
Fat
5.5 g
Satfat
0.6 g
Monofat
2.4 g
Polyfat
1.8 g
Protein
26 g
Carbohydrate
15.2 g
Fiber
4.4 g
Cholesterol
172 mg
Iron
5.9 mg
Sodium
712 mg
Calcium
131 mg
Ingredients
2 tablespoons
bottled minced garlic
2 tablespoons
dry sherry
1 1/2 tablespoons
bottled ground fresh ginger (such as Spice World)
1 1/2 tablespoons
low-sodium soy sauce
1 tablespoon
chili garlic sauce (such as Lee Kum Kee)
1 teaspoon
sugar
24
large shrimp, peeled and deveined (about 1 pound)
1/2 cup
fat-free, less-sodium chicken broth
2 teaspoons
cornstarch
1 tablespoon
canola oil
2
(6-ounce) packages fresh baby spinach
Preparation
Combine first 6 ingredients in a bowl, stirring well. Add shrimp to bowl; toss to coat. Let stand for 5 minutes. Remove shrimp with a slotted spoon, and reserve marinade. Combine broth and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done. Remove shrimp from pan. Add reserved marinade to pan; cook 1 minute or until slightly thick. Add broth mixture to pan; bring to a boil. Add spinach to pan; cook 1 minute or until spinach wilts. Serve with shrimp.
Note:
October 2006
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