Lemony Shrimp and Spinach

Rating: 4.5 stars

Easy side: Prepare 1 (10-oz.) package plain couscous according to package directions. Stir in 1/2 cup chopped roasted red bell peppers, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.

By Inspired by Joann Belack, Bradenton, Florida
Recipe by Southern Living September 2010

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Beth Dreiling Hontzas; Styling: Lydia Pursell

Recipe Summary

total:
33 mins
Yield:
Makes 4 servings
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Ingredients

Directions

  • Peel shrimp; devein, if desired.

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  • Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.

  • Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.

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